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

Contact us

To find out more about our consultancy services for business contact: