Rapid Small Scale Oxidation Test: Investigation of Flavors and Encapsulate Flavoring Systems
The quality of flavors in general strongly depends on their oxidation stability. In this contribution, a new method for evaluating the oxidation stability of flavors and encapsulated flavouring systems is introduced. A sample of 5 mL or 4 g is examined in a sealed stainless steel test chamber under accelerated conditions of elevated temperature and oxygen pressure. These conditions initiate a rapid oxidation process, which is monitored by recording the pressure. This novel method demonstrates that the elapsed time until a certain pressure drop is directly related to the oxidation stability of the sample.
We will discuss the correlation and precision studies which demonstrate the method’s effectiveness. Due to the defined oxygen volume in the closed test chamber, the oxygen consumption can be calculated as oxidation stability.
We will review some applications which demonstrate the broad variety of investigation possibilities and the effectiveness of the method. Beneficially, the oxidation stability of complex products can be investigated since liquid and solid samples can be measured without prior sample preparation.
The significantly reduced measurement time and a high repeatability of the method represent its major advantages, allowing for quick and direct measurement of the oxidation stability for investigative research, incoming ingredients, and quality control.
1969-12-31, 20:00 - 20:00 (EST UTC-05:00)
Trainer: Carolin Edinger
Dr. Carolin Edinger studied Chemistry at Johannes-Gutenberg University – Mainz and majored in organic chemistry. She earned her PhD for researching “Electrochemical Deoxygenation of Amides and Related Compounds at Decorated Lead Cathodes”. Since the beginning of 2016 Dr. Edinger has been working as Product Manager at Anton Paar. Matching her chemical education she is responsible for oxidation stability testing devices. Exploring application is one of her core businesses.
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