Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/135459
Title: MONITORING OF FLAVOUR AND FRAGRANCE SUBSTANCES IN SELECTED CONSUMER PRODUCTS AND SUBSTRATES
Authors: HA YU YING
Keywords: Flavour, fragrance, automated dynamic headspace extraction, thermal desorption-gas chromatography-mass spectrometry, perfume deposition, analytical
Issue Date: 19-Jan-2017
Source: HA YU YING (2017-01-19). MONITORING OF FLAVOUR AND FRAGRANCE SUBSTANCES IN SELECTED CONSUMER PRODUCTS AND SUBSTRATES. ScholarBank@NUS Repository.
Abstract: Flavours and fragrances play a major role in our daily lives. Constant exploration and development of advanced efficient analytical techniques are crucial for both qualitative and quantitative studies of flavours and fragrances volatiles. In this research, two analytical methods based on the novel automated dynamic headspace-thermal desorption-gas chromatography-mass spectrometry (DHS-TD-GC-MS) and large volume DHS-TD-GC-MS were developed and validated for the quantification of flavour and fragrance volatiles in selected consumer products and substrates. Both methods achieved satisfactory linearity, repeatability and sensitivity results. The DHS-TD-GC-MS was further applied to measure flavour and fragrance volatiles in common products such as shampoo, green tea and milk flavour. On the other hand, the large volume DHS-TD-GC-MS was applied to quantify shampoo perfume deposition on hair swatches after rinsed-off. The successful applications of both methods indicate their application potential in a wide variety of sample matrices involving volatiles measurement.
URI: http://scholarbank.nus.edu.sg/handle/10635/135459
Appears in Collections:Master's Theses (Open)

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