SUMMARY

The demand for ‘pure and natural’ flavorings is often met through the use of concentrated extracts, typically in an ethanol (ethyl alcohol) base. Such extracts, while giving the appearance of a single flavor component, such as lemon or mint, are actually complex mixtures of many different complex organic compounds. Separating complex mixtures into individual components for identification and quantitation has led to the development of hyphenated analytical techniques. Here, GC (Gas Chromatography) coupled to a Fourier Transform Infrared (FTIR) spectrometer, with subsequent Flame Ionization Detection (FID), produces both qualitative identification and quantitative measurement of complex mixtures.