Sensitive flavour analysis

We are embarking on a range of projects involving food flavour, using a new instrument for analysis of flavour volatiles. It can be used in product reformulation, benchmarking, and cost reduction projects.

The instrument is now being extended to a range of flavour projects in foods, including coffee, hops, spices, fruit juices and olive oil. The advantage of the new instrument is that it enables us to detect a wider range of compounds at lower levels. This enables us to look for unknown compounds, at low levels, and identify them using accurate mass determinations. Semi-volatile compounds using a thermal desorption unit can also be detected.

Applications using this instrument include investigations of quality, shelf-life, and authenticity. As part of this service we also offer advanced interpretation of data including principal components analysis.

Contact: Rob Levermore
+44(0)1386 842264
rob.levermore@campdenbri.co.uk