Chromatographic Analysis 
of Foods and Flavors

May 13-14, 2003

This is an intermediate level class for analysts working in the food, flavor, & fragrance industries. The majority of the class will be spent discussing approaches to analyzing the components typically found in food & beverage products. In addition, the fundamentals of food chemistry will be discussed, as well as chromatographic theory as it applies to GC and HPLC. Practical examples will include looking at ingredient declarations & discussing analytical approaches to quantitating individual components.

~ Registration Deadline is April 21, 2003 ~
Class size is limited to 24

Program:  Sessions will begin at 8:00 AM and end at approximately 5:00 PM. Lunch will be provided each day along with morning and afternoon breaks. 

Tentative Course Outline

 I. Food Chemistry for the Analytical Chemist (60 minutes) 

• Important reactions in food
• Labeling requirements
• Lipids
  - What are they?
  - Composition of the lipid phase
  - Structures & nomenclature
  - Sterols – plant vs. animal based
  - Edible oil processing
  - Emulsifier systems
  - Low-calorie fat replacers
• Carbohydrates
  - What are they?
  - Functionality
  - Classes
  - Chemistry of browning reactions
• Other types of sweeteners
• Proteins
  - Functionality
  - General structure, nomenclature
  - Concentrates & isolates
• Vitamins
  - Fat vs. water soluble
  - Structural features of vitamins
  - Properties
• Food additives
  - Activity of chemical antimicrobial agents
  - Types of antimicrobial compounds
  - Food acidulants & buffer systems
  - Chemistry of lipid oxidation
  - Pigments & coloring agents
• Flavors & off-flavors
  - Chemistry of flavors
  - Off-flavor formation
  - Sensory & instrumental flavor profiling
• Food contaminants 

II. Chromatographic Techniques (75 minutes)

• Theory of chromatographic separations
• Gas chromatography
  - System components
  - Band broadening
  - Injection techniques
  - The separation column
  - Factors affecting the separation
  - Detectors (esp. FID & MSD)
• Liquid chromatography
  - System components
  - Modes of separation: Normal phase, Reversed phase, Size exclusion, Chiral, Affinity

 III. Analysis of Foods & Flavors (180 minutes)

• Developing a method
  - Goals of the analysis
  - Sources of testing procedures
• Lipid analysis
  - Triglycerides
  - Cis/trans separations
  - Free fatty acids
  - Sterols
  - Fats as triglycerides – FAME analysis for labeling claims
• Carbohydrates & sweeteners
  - Mono- and disaccharides
  - Derivatization reactions for GC
  - Oligo- and polysaccharides
• Proteins & amino acids
  - Analysis of polar compounds
  - Amino acids
  - Approaches to protein analysis
• Vitamins
  - Water soluble
  - Fat soluble
  - Extraction & sample preparation techniques
  - Methods available for fat soluble vitamins
• Food additives
  - Organic acids – LC vs. GC
  - Antimicrobial agents
  - Analysis of ionic analytes by LC
  - Buffer systems
  - Antioxidants: Free radical mechanism, Phenolic antioxidants, Tocopherols
  - Pigments & colors:  Synthetic vs. plant based
• Flavors & off-flavors
  - HPLC vs. GC in flavor analysis
  - HPLC of vanilla extracts, pepper extracts, spices
  - GC of volatiles: Alcoholic beverages, Essential oils
  - Flavor profiling:  Headspace techniques
• Static headspace
• Dynamic headspace (purge & trap)
• Interfacing to GC/MS
• Rancidity testing
• Packaging volatiles
• Food contaminants
  - Pesticides
  - Extractant solvents
  - Nitrosamines
  - Volatiles from packaging materials

 IV. Special Topics in Food & Flavor Analysis (60 minutes)

• Chiral separations
  - Resolution of enantiomers
• Nutraceuticals & functional foods
  - Reported health claims
  - Marine oils
  - Saw palmetto, garlic, St. John’s wort, echinacea
• Advances in instrumentation
  - MSⁿ techniques (ion traps, triple quads)
  - Light-scattering detectors
  - Large volume injectors
  - 2-D GC
  - Fast/flash chromatography

For class information, contact Janice Jopke at (952) 949-2518 or email at ccs@mn.rr.com.  

To register for the course, print and complete the website registration form and send it with a check for $380, payable to the Minnesota Chromatography Forum.

**Note:  If confirmation is not received within 10 business days, 
contact Jan at (952) 949-2518.  
Please bring confirmation to first day of class.

Deadline for Registration:  April 21, 2003

Meet the Instructor…

Becky Wittrig is the food, flavor, and fragrance innovations chemist at Restek Corporation. She has more than 10 years of experience in HPLC and GC. Prior to joining Restek, Becky supervised the chromatography labs at The Pillsbury Company and Ecolab, Inc., both in St. Paul. Becky has a Ph.D. in Analytical Chemistry from Purdue University and a B.A. in Chemistry from Gustavus Adolphus College in St. Peter, Minnesota. At Restek, she focuses on developing applications and new products for the food, flavor, fragrance, and nutraceutical industries. When not in the laboratory, Becky enjoys running, scrapbooking, and spending time with her husband and 4-year-old son.