Anne Hruza

ISOLATION OF TRACE VOLATILE CONSTITUENTS OF HYDROLYZED VEGETABLE PROTEIN VIA POROUS POLYMER ENTRAINMENT

Three porous polymer adsorbents were evaluated for use in obtaining volatile headspace isolates from hydrolyzed vegetable protein. Detailed GC-MS analyses were performed on Tenax-GC, Chromosorb 10 5, and Porapak Q isolates resulting in the identification of 77 volatile constituents, 64 of which have not previously been reported in HVP. Tenax-GC was found to produce the most organoleptically characteristic isolate even though a greater number of constituents were identified from the Porapak Q isolate than from either the Chromosorb 105 or Tenax-GC isolates.

Automated in-line color measurement for quality control

Although color measurement is widely used in quality control, it is not routinely automated. Most color measurement centers on reflectance rather than transmission measurement. To automate color measurement of liquids meant that we had to design a flow-through cell which would give equivalent results to a manual cell. The flowcell shows comparable results to the manual cell regardless of the angle of the observer.