Poster at Wartburg Symposium 2016

Poster at the 11th Wartburg Symposium on Flavour Chemistry and Biology.  The work investigates the odour formation in meat and model systems following flavor precursor addition. Analysis was carried out by targeted analysis on key odorants using GC-qMS, sensory analysis using attribute profiling, and non-targeted analysis using GC-qMS and GC-Q/ToFMS.  My thanks to my co-authors; James Addison, Kathy Ridgway and Nathan Hawkins. And my gratitude to Anatune for use of the Agilent GC-Q/ToF.