Taste and aroma analysis

Volatile flavour compounds:

• Rapid analysis of flavourings and essential oils
• Flavour profiling of foods and beverages
• Formation of aroma compounds during processing
• Maillard reaction products
• Monitoring formation of off-notes during storage
• Taint analysis

 

 

Non-volatile compounds:

• Quantification of amino acids and sugars
• Analysis of Maillard reaction intermediates
• Analysis of ribonucleotides (e.g., IMP, GMP)
• Identification/quantification of polyphenols, e.g. cocoa and tea flavanols
• Quantification of specific compounds, e.g. vanillin, maltol, trichloroanisole, geosmin, skatole, benzpyrenes (PAHs), chlorogenic acids, alkaloids, artificial sweeteners