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Volatile Characterization in Food
Creating volatile profiles of your samples will be useful for quality control, product development, and risk mitigation. For example, in product development, volatile profiles of existing food samples should be well understood before changes associated with product improvement are made. Alterations may then be implemented while mitigating risk on the front-end (you know where you started). Any food sample is a candidate for this service including:
| Meats |
Vegetables |
Fruits |
Seafood |
| Dairy Products |
Mushrooms |
Bread |
Wheat |
| Beans |
Nuts |
Malt |
Rice |
| Confections |
Spices |
Synthetic Foods |
Sauces |
| Pasta |
Canned Food |
MRE |
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| 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. |
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