Maillard reaction, lipid oxidation, degradation of sugars, proteins, lipids, ribonucleotides, pigments and vitamins, and the interactions of degradation products are the chemical platform for generating many flavor compounds encountered in process and reaction flavors, flavorings and foods. The flavor industry is by far the largest user of knowledge from process/and reaction flavor studies and has grown from approximately 2 billions, 20 years ago, to about 8 billion dollars in annual sales today. During the last few decades, much progress in the understanding and utilization of process flavors was made due to advances in chromatographic separation and computer-related technology, relentless investigation of a wide range of flavor precursors, regulation that met consumer safety concerns, and industry demand for better, complex and authentic products. This symposium was organized to shed some light on the current state of science in process and reaction flavors, and to report recent significant findings.

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SummaryA system for purge-and-trap with thermal desorption was developed and optimized to monitor aroma compounds at ambient temperatures. Canned tomato juice volatiles were used as a model system to develop and evaluate the method. Volatile components were first adsorbed on insert-traps packed with Tenax-TA polymer, then thermally desorbed directly inside a gas chromatograph injector. Volatile materials occurring in very low amounts could be entrained and subsequently chromatographed, with sensitivity limited by the purity of the sweep gas. Quantitative measurement of tomato juice volatiles was linear with sample size up to 100 gram samples. The amount of trapped volatiles was proportional to trapping time; however, low-and intermediate-boilers broke through the trap after one hour while high-boilers continued to be retained. A purge gas flow rate of 20 mumin gave optimum results with higher flow rates resulting in breakthrough of low-and intermediate-boilers. Optimum recovery of volatile compounds was obtained with a desorption temperature of 200 "C for 5 min. Coefficients of variation from triplicate runs were relatively small. The method showed promise for a simple, sensitive, and reproducible flavor volatiles collection system for the accurate analysis of tomato compounds.

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