Flavor Profiling

If a chemical nature of a flavor compound (including off-flavor) is identified, it can be assigned to a specific production step, ingredient, material or a chemical reaction. Consequential flavor enhancement, stability and shelf-life studies will guarantee the improvement of your product.

Flavor profiling is not only essential for off-flavor detection, but also if the product is considered as especially outstanding.

PORTFOLIO:

herbs

Flavor profiling of herbs of different origin and processing (fresh, frozen, freeze-dried, dried, steam treated) using descriptive sensory analysis, GC-MS, GC-olfactometry and fluorescence spectrometry.

herbs

Excellent chocolates from Kalev Chocolate Factory (Estonia) and Pure Chocolate (Latvia) have been profiled using descriptive sensory analysis.

orchid with vanilla

Identification of off-flavors in vanilla sugar showed presence of octanoic and decanoic acid (vegetable-like off-odors) most probably resulting from microbiological contamination.

Bottle Of Cider With Apples

Key odor-active compounds in natural cider were found to be ethyl butyrate (apple), isopentylacetate (banana), 1- octen-3-one (mushroom), hexyl acetate (fruity) and beta-damascenone (honey, apple) using GC/MS and GC-O.

dill-pickles

Pickles had developed an off-odor during storage. After investigation, it was found to be 2-chloro-6-methylphenol (plastic, chalk, chemical off-odor), a reaction between o-cresol (herbicide residue on cucumbers) and Na-hypocrite (disinfectant).

taco

Taco spice mix with “moldy” off-odor. Using GC/MS, it was found that the odor of oregano (taco mix ingredient) was off-balanced. Small amount of thymol and large amounts of camphor, borneol, α-terpineol and bornyl acetate resulted a moldy odor perception. The supplier had mixed a cultured oregano with some wild oregano.

lemon-pepper-seasoning

Continuous off-flavor complaints in different lemon peppers was a result of low raw material quality. Black pepper odor is well influenced by heat while drying and grinding, growth conditions (soil, species) as well as conservation conditions (air moisture).

coconut

Strawberry-like sweet off-flavor in commercial coconut water was caused by furaneol. This was due to microbiological contamination.

Cherry-apple juice drink

Cherry-apple juice drink had a “smoky”, “honey-sweet”, “chemical”-like off-taste. It was caused by trace levels of guaiacol (2-methoxyphenol). The source of the contaminant is most probably bacteria Alicyclobacillus, a typical non-pathogenic microorganism in juice production.