Abstract
Nothing beats our noses when it comes to recognizing flavorful aromas. Developing analytical methods that act like a human nose to quickly screen odorants could help food makers have tighter quality control during production to avoid smelly surprises in their product. Gavin Sacks and Jessica Rafson of Cornell University talked to C&EN about their latest advance toward that goal. They use silicone meshes to soak up odor molecules for direct analysis in real time mass spectrometry (J. Agric. Food Chem. 2019, DOI:10.1021/acs.jafc.9b01091). To learn more, watch our video at cenm.ag/freshandfunky.
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