Background
At Mondelēz International, our purpose is to empower people to snack right. We will lead the future of snacking around the world by offering the right snack, for the right moment, made the right way.
Challenge
This Challenge consists of two key criteria.
1) Aroma profile comparison
2) Quantifying aroma compounds
Mondelez are seeking solutions that meet one or both criteria.
1) Aroma Profile Comparison
Analysing complex, high fat containing samples using standard GC-MS based methods generally takes a long time, which is limiting the amount of samples that can be analysed 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)
- Large range of concentrations (~1 ug/kg to ~200 mg/kg)
- Desired repeatability of duplicate measurements: <20% RSD
- Easily scalable around the world
- Potential formation of artefacts:
- If sample is heated above 70C
- In low and high pH conditions (below 2 and above 8)
- In aqueous conditions
- 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
2) Quantifying Aroma Compounds
Mondelez are looking for an analytical method/tool that can quickly, reliably and robustly group milk chocolates based on their aroma profiles.
KEY SUCCESS CRITERIA
- An analytical method that can group / classify milk chocolates based on their aroma profile (i.e. determine whether the aroma profile is the same, slightly different, or very different)
- Ability to analyse and evaluate 60 samples per day
- Robust and repeatable results
WHAT WE AREN'T INTERESTED IN
- Methods/tools that show significant drift over time and therefore require regular, extensive re-calibration
- Methods/tools that are not already available and need to be developed
What's in it for you?
A successful collaboration could mean, for individuals, becoming part of the wider Mondelez group, while for organisations, forming a potential partnership with one of the world’s most iconic brands to co-develop and co-launch the idea to market.
- For Part 1 (Comparing Aroma Profiles): These are global challenges and Mondelez are willing to collaborate with both individuals/freelancers and other industry participants/universities etc. and solutions can be at any stage of development.
- For Part 2 (Quantifying Aroma Compounds): Solutions are preferred to be Commercially Available, but applications at any stage will be considered.
If you have or are developing solutions, or if you have expertise in the above, please click "Apply" to submit your solution/expertise to the Network.