Do you want to understand the nature of off-flavors in your products? How can you ensure that your product’s organoleptic properties of taste and aroma will stand the test of time?
No matter what the fragrance and flavor challenge, Mérieux NutriSciences can help you with the analysis and study of aromatizing substances and volatile compounds in foodstuffs, non-food and packaging materials.
We adopt different analytical techniques such as GC/FID, GC/FPD, GC/MS and chiral gas chromatography to determine volatile compounds and/or aromatizing substances. Studies on aromatizing substances and volatile compounds are performed on the basis of extraction protocols and analyses specifically developed according to matrices and aromatizing substances.
Quality control and shelf-life
Flavor stability studies can be used to verify whether a flavoring or semi-finished product retains the desired aromatic profile during production processes like heating, sterilization and pasteurization. Our analyses can also support your quality control programs by detecting flavor changes within the same batch or across different batches.
We also perform quantification of volatile compounds in herbal and dietary products, flavorings and food ingredients with potential allergenic effects.
Mérieux NutriSciences conducts shelf-life studies to assess flavor and fragrance variations during the manufacturer’s anticipated shelf life. The studies are performed in real time or in accelerated conditions. We can also help you to verify the authenticity of fragrances in natural raw materials used in cosmetics, detergents or foodstuffs.
Click here to learn more about our stability and shelf-life studies.
Developing flavor formulations can be a challenging task. Our experts work in close partnership with our clients to monitor flavor performance in new ingredient formulations and can give recommendations on how to improve your product’s aromatic profile.
Instrumental analysis of the volatile composition is a complementary tool to descriptive sensory analysis. Our flavor labs can decipher the flavor profile both quantitatively and qualitatively, identify the organoleptically interesting flavors and distinguish them from less relevant volatile compounds.
Evaluation of product defects
Mérieux NutriSciences can help you identify off-flavors by performing organoleptic analysis and volatile compounds screening in all kinds of food and non-food products. Such analyses may also identify microbiological spoilage processes, in which case we may recommend further microbiological testing to identify the source. Once the defect cause is identified, our experts can advise you on further steps for investigation or possible sources of corrective actions.
Manufacturers are responsible for determining the shelf-life of foods they produce. Predictive models can help determine shelf-life but laboratory testing of microbiological, chemical or sensory indicators within a food over time is often necessary.