Symrise, manufacturer of aroma chemicals and flavouring compounds, has developed a high temperature liquid chromatography method for analysing the sensory characteristics of foods.
Known as the LC Taste method, it allows mechanical analysis and human taste tests to be performed simultaneously for the first time. It was developed to allow Symrise researchers to separate aroma chemicals and flavour components from solutions using a non-toxic blend of solvents.
The use of the LC Taste method opens up a range of new applications, suggests Symrise. Its researchers have already used it to successfully analyse aroma and flavour notes in prepared onion products, for example. And the food industry is expected to use it for beverages, dairy products, sweets, soups, sauces, savoury snacks, fish, meat, fruits and ready meals.
The patented LC Taste method recognises key flavouring substances such as vanillin and maltol as well as detecting bittering agents such as amino acids, peptides, sucrose, flavour enhancers, sugar and capsaicinoids.
CONTACT Symrise TEL 0049 5531 903277