Sorry for making the lab smell…
Posted on October 22nd, 2015
At the beginning of this month I had the pleasure of completing the final in a series of three two-day workshops that we ran at the Anatune applications lab in Cambridge.
Each workshop involved people from a range of backgrounds and experiences and interaction between the participants was a key aspect.
The workshops were on Aroma profiling and it was clear that there were a number of reasons why we had such an interest in this topic.
We were able to cover the theory of both liquid and headspace approaches that can be employed. Using coffee as an example matrix, we also did some hands on practical with Twister and Dynamic Headspace. As with many of these automated approaches the manual tasks in these practical sessions were minimum, but participants got a real sense of how simple they are and also considerations for their own methods and matrices.
On the second day, we discussed the sensory aspect, had confused skittles and sniff pots, as well as trying out the Olfactory Port to sniff the chromatographic peaks. They also got to play with our newest instrument in the laboratory, the SIFT-MS, looking at lab air, direct breath volatiles and real time aroma compounds from canned coffee samples.
I was pleased that most participants were able to join us for dinner and to test their aroma perception on some of the local beverages on offer in the Cambridge Brew House.
The data from all three workshops is being collated and a summary will be available soon. In the meantime, for a copy of the talks presented please click on:
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