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All three of the MS-Nose machines can also operate in liquid mode which allows us to analyse samples of saliva taken from the tongue during eating. In this way we can monitor changes in the non-volatile taste compounds (sugars, acids, sweeteners and bitter compounds etc) over time. When high sensitivity is not required we have a HPLC system for measuring tastants.
There are three GC-MS machines equipped with EI or CI sources that can analyse samples via thermal desorption or by injection of a conventional extract using manual or auto-injectors. GC-Olfactometry is also available.
A liquid pumping system that can deliver any combination of flavours to subjects. Flavours can be changed over time and the subjects perception monitored.
We have a modern sensory suite fitted with 10 booths and a computer controlled Fizz data collection system. Our sensory panel has been fully trained
On line monitoring of thermal flavour generation is also available (see separate section).
We have equipment that can monitor the effect of mastication/physiology on flavour release including EMG (chewing frequency and force), laryngograph (swallowing) and the volume of each individual breath, either as a rate term (ml/min) or on a cumulative basis (ml/breath).
We have a facility dedicated to developing and preparing food samples.
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