List of Services in the Area of Flavors, Aromas and Chromatography
Description:
Generation of a general profile of volatile and semi-volatile compounds.
Applications:
For foods, beverages, bottled water, extracts, flavor systems, cosmetics, pharmaceuticals, among others. The information obtained may be used for quality control, product benchmarking, monitoring of aroma and flavor formation during processing, shelf-life evaluation, and sensory acceptance studies.
Methodology:
Appropriate extraction according to the sample type (solvents, headspace, SPME). Compound analysis is performed using Gas Chromatography coupled with Mass Spectrometry detection (GC–MS).
Description:
Instrumental–sensory technique that provides information on the odor characteristics of each component separated within a complex mixture.
Applications:
Used to determine the most important and most potent compounds in an extract or in a flavor and aroma profile. In addition, by recognizing the specific aroma of each component, it becomes possible to identify the compounds responsible for off-odors/flavors or desirable odors/flavors, in order to avoid or promote them as appropriate.
Methodology:
Olfactometry using a Sniffer port and Gas Chromatography coupled with Mass Spectrometry (GC–MS).
Description:
Determination of the minimum amount of a flavor or aroma compound that can be perceived by the human sense of taste or smell. Detection thresholds may be evaluated in solid matrices, liquid matrices, or in air.
Applications:
Used to determine the maximum concentration of a compound that can be added to a formulation without being perceived by humans, or the minimum concentration required for a compound to impart a desired flavor or odor. In the context of environmental regulations, it is used to establish the maximum amount of a compound or odorant mixture that may be released into the air without being perceived by the local population.
Methodology:
Sensory threshold determination using trained sensory panels and serial dilutions.
Description:
Quantification of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin, and conversion into international pungency units or Scoville units.
Applications:
For quality control of pungent food materials such as chili peppers, chili pastes, and chili oleoresins. This analysis is also a valuable tool in the development of pungent foods, allowing easier standardization of formulations.
Methodology:
High-Performance Liquid Chromatography (HPLC).
Description:
Quantification (g/L) of sugars (sucrose, glucose, fructose, lactose, and others upon special request).
Applications:
For the instrumental determination of sweetness levels.
Methodology:
High-Performance Liquid Chromatography (HPLC).
Description:
Quantification (g/L) of sweeteners such as aspartame, acesulfame, and sucralose (others upon special request).
Applications:
For quality control of finished products and stability evaluation during shelf life.
Methodology:
High-Performance Liquid Chromatography (HPLC).
Description:
Quantification (g/L) of preservatives such as sorbate and benzoate (others upon special request).
Applications:
For quality control of finished products and stability evaluation during shelf life.
Methodology:
High-Performance Liquid Chromatography (HPLC).
Description:
Quantification (ppm) of fatty acids released by triglyceride hydrolysis or rancidity (from 4 to 20 carbon atoms in chain length).
Applications:
For determining the degree of triglyceride hydrolysis in foods, flavor development associated with short- and long-chain fatty acids in dairy products such as cheeses, creams, and butters, and quality control of powdered and paste cheese flavor systems.
Methodology:
Gas Chromatography with Flame Ionization Detection (GC–FID).
Description:
Quantification (%) of fatty acids in triglycerides.
Applications:
For determining the fatty acid profile of oils and fats, and for identifying adulteration or the addition of foreign oils and fats.
Methodology:
Gas Chromatography coupled with Mass Spectrometry (GC–MS).
Description:
Identification with specific detection and semi-quantification (ppm) of compounds that contain sulfur in their molecular structure.
Applications:
Designed for samples in which sulfur compounds are present at concentrations too low to be detected using conventional generic chromatographic detectors. The information obtained can be used for monitoring and quality control of different products, since sulfur compounds are extremely potent and are usually present in very small amounts (ppb–ppt). An excess of sulfur compounds may result in undesirable odors or flavors, while in other products, such as aged cheeses, they are essential at specific concentrations. The analytical information may be used to control product quality and processing, as well as to monitor shelf life.
Methodology:
Gas Chromatography coupled with Pulsed Flame Photometric Detection (GC–PFPD).
Description:
Extraction of flavor and aroma essences from natural or processed matrices, followed by concentration to obtain a high-potency extract.
Applications:
The resulting extracts may be used to create prototypes containing the essence, or to carry out subsequent flavor profiling or sensory analyses for the development of prototypes or flavor systems through the recombination of flavor and aroma compounds in edible matrices. In addition, the extract may be used for high-sensitivity olfactometry studies through AEDA analysis.
Methodology:
Solvent-Assisted Flavor Extraction (SAFE) and concentration under an inert atmosphere.
Description:
Quantification (ppm) of volatile organic compounds present in plastics or packaging materials that are in contact with food. This analysis may be performed by absolute quantification or by comparison with the maximum permitted limits of toxic compounds in accordance with the international standard USP-32.
Applications:
For monitoring the migration of toxic compounds into food products, and for quality control of packaging materials intended for food contact.
Methodology:
Headspace extraction coupled with Gas Chromatography and Mass Spectrometry detection.
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Description:
State-of-the-art ultra-sensitive extraction technique for the identification and quantification of compounds present at extremely low concentrations (ppb–ppt).
Applications:
For simple liquid systems (water, beverages, spirits, among others) that require highly sensitive quantification in the parts-per-billion to parts-per-trillion range. These analyses are commonly performed when flavor or aroma issues cannot be resolved because conventional extraction and analysis techniques fail to detect the responsible compounds, or when it is necessary to identify and quantify toxic compounds at very low concentrations.
Methodology:
Twister extraction using SBSE adsorption bars and programmed cryogenic injection for Gas Chromatography coupled with Mass Spectrometry.
Description:
Tasting and evaluation of food products by a panel of 100 consumers.
Applications:
For formulation development and benchmarking, product quality control, among others.
Methodology:
Sensory analysis using Hedonic and Affective tests. Consumers are selected from a city-based database and are previously pre-screened according to the population segment relevant to the product.
Description:
Training and qualification of a panel of up to 10 judges (company staff) in Quantitative Descriptive Sensory Analysis for specific products. Training is conducted at the requesting company’s facilities.
Applications:
Provides the company with an in-house measurement instrument to optimize food or other product processes through quantitative evaluation of specific product attributes, formulation development and benchmarking, product quality control, identification of flavor and aroma issues during processing, among others.
Methodology:
Quantitative Descriptive Sensory Analysis (QDA)
Description:
The Electronic Nose–type methodology involves correlating chemical compound profile data with evaluations from a trained quantitative descriptive sensory panel and/or consumer sensory studies. A database is generated for the products of interest, allowing sensory acceptance or the intensity levels of different product attributes to be predicted with high accuracy through simple instrumental compound profile analysis, without the need to constantly rely on sensory panels.
Applications:
This tool is highly useful for quality control areas where flavor must remain within specific specifications and it is not feasible to convene a sensory panel continuously due to the large number of products and batches produced. It also allows rapid detection of recurring flavor defects in products.
In new product development, it can be applied to guide formulation pathways for prototypes using fast and simple instrumental compound profile analyses, minimizing the need for sensory panels during most stages of development.
Methodology:
Principal Component Multivariate Analysis + Flavor Profile Analysis + Quantitative Descriptive Sensory Analysis and/or Consumer Sensory Analysis
