Flavometrix

Extending the shelf life of a product has obvious economic benefits. Flavour changes can happen over time due to the interaction of other ingredients, or specific processing conditions e.g. heating; freezing etc. To complement our MS-Nose technology, we also have GCMS and GC-Olfactometry with the "NIST" compounds database to identify unknown compounds. These are two techniques that help understand precisely what flavour compounds are changing. Using this data, we can then go on to suggest solutions to reduce such changes.

We also have expertise developing Accelerated Shelf Life Tests; meaning you wont have to wait 12 months to understand how your product changes.