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dc.contributor.advisorRamstad, Tore
dc.contributor.authorWeslosky, Michael
dc.date.accessioned2008-10-01T13:55:32Z
dc.date.available2008-10-01T13:55:32Z
dc.date.issued2002
dc.identifier.urihttp://hdl.handle.net/10920/6095
dc.descriptionvii, 51 p.
dc.description.abstractFlavorants are complex in composition, consisting of volatile and semi-volatile components. Each flavorant must be added into a formulation by a specific amount to produce a desired effect. A quality control method to detect these flavorants, either qualitatively or quantitatively, is therefore beneficial. The volatiles and semi-volatiles produce intense and unique chromatographic data. A heating process produces even greater chromatographic intensity, which may magnify otherwise subtle components of the smell and/or taste. Through the use of chromatographic pattern recognition the computer may be bridged with gas chromatography to create a computer model, characteristic of each sample. Once accurate models of each sample are achieved, the software may be able to predict the presence of a flavorant and/or concentration.en
dc.description.sponsorshipPharmacia Corporation. Pharmacuetical Sciences.
dc.language.isoen_USen
dc.relation.ispartofseriesSenior Individualized Projects. Chemistry.en
dc.rightsU.S. copyright laws protect this material. Commercial use or distribution of this material is not permitted without prior written permission of the copyright holder.
dc.subject.lcshFlavoring essences
dc.titleIdentification of Flavorants in Oral Solutions and Suspensions by Headspace Gas Chromatographic Pattern Recognitionen
dc.typeThesisen


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  • Chemistry Senior Individualized Projects [889]
    This collection includes Senior Individualized Projects (SIP's) completed in the Chemistry Department. Abstracts are generally available to the public, but PDF files are available only to current Kalamazoo College students, faculty, and staff.

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