Symrise improves flavor analysis with SymStixx
What is it that makes a Sunday roast, pasta in an Italian restaurant and homemade desserts all taste so delicious? Analyzing a finished dish is a notoriously labor-intensive task.
What is it that makes a Sunday roast, pasta in an Italian restaurant and homemade desserts all taste so delicious? Analyzing a finished dish is a notoriously labor-intensive task. Now, however, Symrise has developed SymStixx, a glass probe that allows researchers to conduct more detailed analyses of foods. This tool produces comprehensive flavor profiles quickly and efficiently, giving flavorists what they need to develop highly authentic flavors.
Researchers in Symrise laboratories are now able to analyze natural flavorings more precisely, quickly and extensively thanks to the SymStixx system developed by Symrise. This new analysis tool, which is only a few centimeters long and a few millimeters thick, is made of glass with a specialized coating. SymStixx was developed at Symrise research laboratories in Holzminden, Germany, over a period of several years, and a patent application has been filed for the technology.
The instrument is as easy to use as a knife and fork: Simply place SymStixx in contact with the sample to be analyzed. A GC/MS system is used to detect the flavorings, which are identified via comparison to compounds in a database and then assessed by means of special software. Because it is highly sensitive to trace compounds, SymStixx produces precise results.
Yet another advantage over analysis methods such as stir-bar sorptive extraction or solid-phase microextraction is that SymStixx also provides a fast and easy method for studying active flavoring components of complex foods containing large quantities of fats, sugars, proteins or water. In other words, the result will be a significantly more comprehensive and detailed profile of components relevant to flavor. Plus, the use of SymStixx is more cost-efficient than other methods. The flavoring profiles obtained with SymStixx technology will serve as a road map allowing Symrise flavorists to develop especially authentic flavorings – flavorings that can then be easily adapted to clients’ food bases. The new tool will be most useful for meat flavorings in culinary products and for natural flavorings such as vanilla and mint.
When discussing the new SymStixx analysis tool, Dr. Gerhard Krammer, senior vice president of global flavor innovations at Symrise, said: “Our constant goal is to develop natural, label-friendly flavorings that resemble their culinary archetype as much as possible. SymStixx makes for efficient flavorings research – it’s a benefit you can taste at snack bars, bistros, restaurants and even at your dinner table at home.”
Symrise
www.symrise.com
What is it that makes a Sunday roast, pasta in an Italian restaurant and homemade desserts all taste so delicious? Analyzing a finished dish is a notoriously labor-intensive task. Now, however, Symrise has developed SymStixx, a glass probe that allows researchers to conduct more detailed analyses of foods. This tool produces comprehensive flavor profiles quickly and efficiently, giving flavorists what they need to develop highly authentic flavors.
Researchers in Symrise laboratories are now able to analyze natural flavorings more precisely, quickly and extensively thanks to the SymStixx system developed by Symrise. This new analysis tool, which is only a few centimeters long and a few millimeters thick, is made of glass with a specialized coating. SymStixx was developed at Symrise research laboratories in Holzminden, Germany, over a period of several years, and a patent application has been filed for the technology.
The instrument is as easy to use as a knife and fork: Simply place SymStixx in contact with the sample to be analyzed. A GC/MS system is used to detect the flavorings, which are identified via comparison to compounds in a database and then assessed by means of special software. Because it is highly sensitive to trace compounds, SymStixx produces precise results.
Yet another advantage over analysis methods such as stir-bar sorptive extraction or solid-phase microextraction is that SymStixx also provides a fast and easy method for studying active flavoring components of complex foods containing large quantities of fats, sugars, proteins or water. In other words, the result will be a significantly more comprehensive and detailed profile of components relevant to flavor. Plus, the use of SymStixx is more cost-efficient than other methods. The flavoring profiles obtained with SymStixx technology will serve as a road map allowing Symrise flavorists to develop especially authentic flavorings – flavorings that can then be easily adapted to clients’ food bases. The new tool will be most useful for meat flavorings in culinary products and for natural flavorings such as vanilla and mint.
When discussing the new SymStixx analysis tool, Dr. Gerhard Krammer, senior vice president of global flavor innovations at Symrise, said: “Our constant goal is to develop natural, label-friendly flavorings that resemble their culinary archetype as much as possible. SymStixx makes for efficient flavorings research – it’s a benefit you can taste at snack bars, bistros, restaurants and even at your dinner table at home.”
Symrise
www.symrise.com
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