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Finding the Cause of an Off-Odor in a Frozen SnackClientCannot disclose due to confidentiality agreement. ChallengeA frozen snack producer was receiving customer complaints about one of the five flavors it offered in a line of products. Customers were complaining about poor taste and a bad smell. The producers could not identify the cause, and had validated the manufacturing process was clear of contaminants. SolutionUsing a technique called Gas Chromatography Olfactory (GCO), trained "smellers" marked the off-odor and then employed Gas Chromatography Mass Spectrometry to isolate the compound. Ph.D. chemists combined this knowledge with the formulation of the product and determined a reaction was occurring between the color dye and the preservative. The reaction did not occur with the other color dyes, which explained why it was only happening with one flavor. |
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