Flavour Analysis

Instrumental analysis of flavour compounds in food and beverages can assist in identifying off-flavours and aroma compounds that can be linked to consumer liking.

The analysis of the chemical components that make up a food aroma is important, especially when related to sensory science and consumer acceptability of foods.

CASS is home to modern separation science instrumentation for qualitative and quantitative flavour determination. We use our expertise in gas chromatography, mass spectrometry and olfactometry detection to dissect flavour from complex food samples. Instrumental analysis of flavour compounds in food and beverages can assist in identifying off-flavours and aroma compounds that can be linked to consumer liking. Using methods such as Gas-chromatography-Mass Spectometry-Olfactometry, gather analytical insights into your product.

Capabilities

Use our expertise in gas chromatography, mass spectrometry and olfactometry detection to dissect flavour from complex food samples.

Gas chromatography (GC) is the prototypical measurement technology for analysis of volatile flavour compounds. When coupled with mass spectrometry we can use this instrumental technique to unravel food flavour composition.

Our trained analysts use their nose to detect separated flavour compounds by sniffing the gas emanating from the olfactory detection port on our GC-O instrument. Olfactometry detection aids in pinpointing key aroma active compounds​.

Our headspace analyser has 111 sample capacity and capability to operate between 4°C and 80°C which permitsautonomous analysis of large sample series whilst maintaining sample integrity​.

We use solid-phase microextraction to preconcentrate trace flavour compounds making them amenable to analysis using instrumental methods​.

Liquid-liquid extraction is a popular approach for simple flavour extraction, but the manual workflow is typically laborious and susceptible to human error. We have unique access to  an automated workflow to overcome these issues​.

Solvent assisted flavour evaporation is a gentle technique which allows the isolation of volatiles from either solvent extracts, aqueous foods, such as milk or beer. SAFE extracts are compatible with instrument analysis or organoleptic evaluation​.

Publication highlights

Uniformity and sensitivity improvements in comprehensive two-dimensional gas chromatography using flame Ionization detection with post-column reaction

J Luong, Y Hua, R Gras, R Shellie
(2019), Vol. 91, pp. 11223-11230, Analytical Chemistry, Washington, D.C., C1

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Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Comprehensive Reviews in Food Science and Food Safety, Volume19, Issue 5, September 2020, Pages 2380-2420

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Assessment of the phytochemical profiles of novel hop (Humulus lupulus L.) cultivars: a potential route to beer crafting

D Yan, Y Wong, R Shellie, P Marriott, S Whittock, A Koutoulis
(2019), Vol. 275, pp. 15-23, Food chemistry, Amsterdam, The Netherlands, C1

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Hop flavoromics for distinctive beer

S Whittock, L Tedone, L Staskova, M Bird, D Yan, A Price, A Koutoulis, R Shellie
(2019), Vol. 1236, pp. 113-120, Acta horticulturae, Leuven, Belgium, C1

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Is your product developing off flavours and taint aromas?

Get in touch with us to discuss aroma analysis by (GC-MS-O) to help identify off-flavours and aromas.

 

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