Flavometrix

As we're based within the grounds of The University of Nottingham, we have access to a vast array of other equipment, including texture analysers; microbiology; a pilot plant with facilities such as extrusion and spray drying and EMG equipment for measuring bite force (useful for correlating with flavour release). We also have a sensory suite with a fully trained panel. This sensory data can be correlated with the analytical data.

We can also have experience of "Taste Masking" where the product has an obvious bitter or off taste. Often high intensity sweeteners in combination with specific aroma compounds are used to combat this problem. All of our techniques can be applied for use in the Food, Beverage and Personal Care sector.