Methods Of Analysis

The most important criteria for evaluation of extractives are the flavor and aroma profiles. Organoleptic evaluation is the best means by which to judge these flavor additives. Even though it is difficult and expensive to do on a routine basis in production operation, it is necessary. As a pre-screening tool, physical measurements can reduce the number of organoleptic evaluations somewhat. It is critical that the analytical methods to be employed are agreed on by both customer and supplier, because different methods give different results, although in theory they are measuring the same attributes. Control criteria (20) and methods of analysis (21,22) have been published.

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