Mondelēz International is looking for a better, faster way to quantify the aroma compound profile in milk chocolate vs. a standard GC-MS-based methodology.
Analyzing complex, high fat containing samples using standard GC-MS based methods generally takes a long time, which limits the amount of samples that can be analyzed per day. We are aiming for increasing efficiencies, and therefore are interested in a quicker way to quantify our set of ~50 volatile compounds to increase sample throughput.
Key Success Criteria
An analytical method that can quantify ~50 defined volatile compounds in chocolate (i.e. in a fat-based matrix) that have the following properties / pose the following challenges:
- Molecular masses between 50 and 200 Da
- High to medium volatility (boiling point 80 – 270 °C)
- Large range of polarities (LogP -0.2 to 3)
- High to medium chemical reactivity (e.g. short-chain aldehydes, sulphur compounds)
- Potential formation of artefacts
- if sample is heated above 70C
- in low and high pH conditions (below 2 and above 8)
- in aqueous conditions
- Large range of concentrations (~1 ug/kg to ~200 mg/kg)
- Desired repeatability of duplicate measurements: <20% RSD
- Easily scalable around the world
Desired time requirement for the analysis:
30 samples in duplicate per day (time includes sample preparation, instrument run time, and data processing).
What We Aren’t Interested In
- E-nose and similar solutions that do not result in a quantitative concentration for each of the ~50 compounds of interest
- Methods/tools that are not already available and need to be developed from scratch
Preferred Collaboration Types
We are only keen to explore commercially available technologies that meet the above criteria.
Related Tech Needs
- Seeking: Analytical Methods/tools to Compare Aroma Profiles of Milk Chocolates
- Seeking: Confectionery Contract Manufacturers for Chocolate Bars and Blocks
- Mondelēz Seeking: Saturated Fat Substitutes