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.