{"id":60,"date":"2018-08-15T15:03:40","date_gmt":"2018-08-15T14:03:40","guid":{"rendered":"https:\/\/research.reading.ac.uk\/flavourcentre\/?page_id=60"},"modified":"2019-03-01T10:21:53","modified_gmt":"2019-03-01T10:21:53","slug":"taste-and-aroma-analysis","status":"publish","type":"page","link":"https:\/\/research.reading.ac.uk\/flavourcentre\/flavour-analysis\/taste-and-aroma-analysis\/","title":{"rendered":"Taste and aroma analysis"},"content":{"rendered":"<h2><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-194\" src=\"https:\/\/research.reading.ac.uk\/flavourcentre\/wp-content\/uploads\/sites\/47\/Unorganized\/Pomegranate-300x297.jpg\" alt=\"\" width=\"313\" height=\"310\" srcset=\"https:\/\/research.reading.ac.uk\/flavourcentre\/wp-content\/uploads\/sites\/47\/Unorganized\/Pomegranate-300x297.jpg 300w, https:\/\/research.reading.ac.uk\/flavourcentre\/wp-content\/uploads\/sites\/47\/Unorganized\/Pomegranate-150x150.jpg 150w, https:\/\/research.reading.ac.uk\/flavourcentre\/wp-content\/uploads\/sites\/47\/Unorganized\/Pomegranate.jpg 640w\" sizes=\"auto, (max-width: 313px) 100vw, 313px\" \/>Volatile flavour compounds:<\/h2>\n<ul>\n<li>Rapid analysis of flavourings and essential oils<\/li>\n<li>Flavour profiling of foods and beverages<\/li>\n<li>Formation of aroma compounds during processing<\/li>\n<li>Maillard reaction products<\/li>\n<li>Monitoring formation of off-notes during storage<\/li>\n<li>Taint analysis<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"letter-spacing: 0.08px\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-198\" src=\"https:\/\/research.reading.ac.uk\/flavourcentre\/wp-content\/uploads\/sites\/47\/Unorganized\/Tomato-300x300.jpg\" alt=\"\" width=\"313\" height=\"313\" srcset=\"https:\/\/research.reading.ac.uk\/flavourcentre\/wp-content\/uploads\/sites\/47\/Unorganized\/Tomato-300x300.jpg 300w, https:\/\/research.reading.ac.uk\/flavourcentre\/wp-content\/uploads\/sites\/47\/Unorganized\/Tomato-150x150.jpg 150w, https:\/\/research.reading.ac.uk\/flavourcentre\/wp-content\/uploads\/sites\/47\/Unorganized\/Tomato.jpg 441w\" sizes=\"auto, (max-width: 313px) 100vw, 313px\" \/>Non-volatile compounds:<\/h2>\n<ul>\n<li>Quantification of amino acids and sugars<\/li>\n<li>Analysis of Maillard reaction intermediates<\/li>\n<li>Analysis of ribonucleotides (e.g., IMP, GMP)<\/li>\n<li>Identification\/quantification of polyphenols, e.g. cocoa and tea flavanols<\/li>\n<li>Quantification of specific compounds, e.g. vanillin, maltol, trichloroanisole, geosmin, skatole, benzpyrenes (PAHs), chlorogenic acids, alkaloids, artificial sweeteners<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>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&#8230;<a class=\"read-more\" href=\"&#104;&#116;&#116;&#112;&#115;&#58;&#47;&#47;&#114;&#101;&#115;&#101;&#97;&#114;&#99;&#104;&#46;&#114;&#101;&#97;&#100;&#105;&#110;&#103;&#46;&#97;&#99;&#46;&#117;&#107;&#47;&#102;&#108;&#97;&#118;&#111;&#117;&#114;&#99;&#101;&#110;&#116;&#114;&#101;&#47;&#102;&#108;&#97;&#118;&#111;&#117;&#114;&#45;&#97;&#110;&#97;&#108;&#121;&#115;&#105;&#115;&#47;&#116;&#97;&#115;&#116;&#101;&#45;&#97;&#110;&#100;&#45;&#97;&#114;&#111;&#109;&#97;&#45;&#97;&#110;&#97;&#108;&#121;&#115;&#105;&#115;&#47;\">Read More ><\/a><\/p>\n","protected":false},"author":8,"featured_media":0,"parent":58,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"__cvm_playback_settings":[],"__cvm_video_id":"","footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-60","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8.1 - 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