- DAIRY PRODUCTS
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Metabolomic Discoveries launched Flavour Profiler; a platform that allows the identification of all relevant taste and aroma components in products and natural sources. The Flavour Profiler will help the food and beverage industry to optimize their products. The flavor analysis is objective and can be standardized to screen products and production processes.
The Flavour Profiler will analyse objectively all flavor components of the product. This is done through mass spectrometry based metabolite profiling and fingerprinting.
“The Flavour Profiler is our approach to make flavor more objective and to identify the underlying chemical basis,” says Nicolas Schauer, CEO of Metabolomic Discoveries. “A metabolomics based flavor analysis has the advantage that, unlike sensory profiling, it can measure all the relevant taste and aroma compounds in the product."
The flavor analysis can be done in an early stage to support the further development of a product, but it is also an excellent tool to screen products and production processes for potential changes in flavor.
The Flavour Profiler not only benefits the optimization or constant quality of products like dairy, vegetables or wine. It also allows screening of other natural sources, such as microorganisms, fungi, plants and algae for flavor compounds. The substances that are covered for taste are: sugars, organic acids, amino acids, sugar alcohols, sugar phosphates, umami compounds, bitter compounds and sweeteners.
For aroma the platform can determine: aldehydes, alcohols, amines, aromatics, esters, ketones, lactones, terpenes and thiols.