This webinar focuses on a critical topic for the food, beverage, and nutraceutical industries: common causes of off-odor, off-flavor, and flavor scalping in products. 

Join Jamie Willems, Ph.D. and Lily Zehfus, M.Sc. as they discuss common causes of  off-odor, off-flavor, and flavor scalping issues as well as GC-MS techniques for troubleshooting.

Unpleasant off-odors, off-flavors, and flavor scalping can be detrimental to a brand's reputation and indicate underlying issues within a product. This webinar is designed to provide you with valuable insights into understanding, preventing, and addressing these challenges.

Join us to explore the root causes of these issues, their potential impact on your products, and effective strategies for troubleshooting.
                  

Key Discussion Points:
                  

• Learn about the frequent causes of off-odors, off-flavors, and flavor scalping in foods, beverages, nutraceuticals, and related products.
• Understand how improper product packaging, production processes, or transportation issues can lead to recalls and affect your brand.
• Discover factors that can negatively impact the flavor and aroma of your products.
• Gain knowledge about analytical techniques, particularly the use of gas chromatography with mass spectrometry (GC-MS), to identify the sources of off-odors and flavors for precise troubleshooting.

About the Presenters:

Dr. Jamie Willems and Lily Zehfus, M.Sc., received their degrees from the University of Saskatchewan in food chemistry and food science, respectively. They currently work as the manager and supervisor for the Specialty Analysis group at Eurofins SFA Laboratories in New Berlin, Wisconsin. Their team specializes in various gas and liquid chromatographic techniques (HPLC-PDA, HPLC-MS, HPAE-PAD, GC-FID, GC-MS) and has experience with custom method transfers, method development, suitability studies, method validation and flavor/fragrance analysis.