The bad smell during cooking (meat, fish, vegetables …) is due to some very specific molecules that produce an unpleasant and intense smell even at very low concentrations.
The objective of this work was to analyze the efficiency of certain filters to know their effectiveness against odor, and in this way select the optimal ones according to the final application and the different requirements.The challenge was tackled by the Forensic Engineering team applying chemical volatiles characterization techniques, such as gas chromatography and mass spectrometry.
Due to the difficulty of analyzing these molecules, and the different analysis conditions, two different analysis methods had to be combined: SPE(Solid Phase Extraction) and SPME (Solid Phase Micro Extraction)
- Evaluation of the smell during cooking (meat, fish, vegetables …)
- Analysis of filter efficiency in different conditions and applications
- Characterization of volatiles by gas chromatography and mass spectrometry
Use of different techniques to detect the key compounds responsible for odors