Food

Food

Aroma constitutes the majority of flavor and our specialty is measuring aroma active volatile compounds from a variety of matrices. Volatile Analysis has expertise in food science/ sensory, and analytical techniques. We are equipped to assist with product development, off-flavors assessment, and creation of volatile chemical baselines for quality assurance, and neat flavor analysis. We have enjoyed providing expert services to universities, fortune 500 companies, and non-profits.

Services for the Food Industry
Off-Odor
Volatile Characterization
Olfactory Training
Aroma Development Projects
Quality Tool Development and Support

Case Study
Odor amelioration efficacy
Odorous compounds from sweet potatoes
Volatiles from different varieties of watermelon
Carbonated beverage sulfur off-odor

Volatile Analysis, in conjunction with scientists from UA Huntsville, has been successful in publishing research conducted to identify volatile chemicals indicative of a deadly disease called aspergillosis. Click here to read more.

Volatile Analysis featured on IOPP’s website. Paper published is focused on off-odor in packaging with a case study in Pizza. Click here to read more.

Off-odors destroy consumer confidence and present challenging problems for the food/ beverage/ cosmetics/packaging industries. Click here to read more.

Musty odors are complex and are associated with spoiled or unclean conditions. Common sources for musty odors are in fact microbiological in origin. Click here to read more.