Understand, predict and optimise flavour
NIZO’s state-of-the-art flavour analyses can help you understand, predict and optimise how the flavour of your product will be perceived by consumers. We offer both flavour profiling analytical tools and in vivo analytical tools. You get an understanding of the consumer’s experience, from the initial flavour profile, to the aroma released during consumption.
Tools such as olfactometry, gustometry and PTR-MS can give your R&D direction for masking off-flavours. Or they can highlight the critical interactions between texture and aroma. In vivo analytical tools can be combined to measure and provide insight into in vivo conditions
NIZO’s flavour profiling analytical tools
- Flavour profiling
- Identification of key aroma compounds using in vivo analytical techniques
- Interactions between aroma and/or taste compounds and texture properties (cross-modal interactions)
- Off-flavour identification and masking
- Behaviour of flavour release during consumption
Expert sensory panel
Flavour is about perception. This is where our expert sensory panel comes in. It brings 15 years of experience in evaluating a broad range of food products, including: (dairy) foods, beverages, infant formula, plant proteins and (dairy) ingredient products.
Our 12 exceptional and professionally trained sensory graders rate in the top 10% of the Dutch population for smelling and tasting. They provide insight into flavour and texture profiling, descriptive analysis, temporal analyses (TI, TDS, Multi Sip), off-flavour and shelf life studies, and difference testing.
Combining our flavour profiling analytical tools with our expert sensory panel can give you the information you need to target your product’s development, identify and eliminate off-notes, and ensure consumer acceptance.
