Product: Flavour profiler

The Flavour Profiler will help the food & beverages, agriculture as well as the life style industry to optimize their products.

 

The flavour analysis is objective and can be standardized to screen products and production processes.

 

To date, most flavour analysis is done through sensory profiling by experts or consumers. This, however, does not provide a complete picture.

 

In contrast to sensory profiling, the Flavour Profiler will analyse objectively all flavour components of the product. This is done through mass spectrometry based metabolite profiling and fingerprinting.

 

“The Flavour Profiler is our approach to make flavour more objective and to identify the underlying chemical basis,” says Nicolas Schauer, CEO of Metabolomic Discoveries.

 

“A metabolomics based flavour analysis has the advantage that, unlike sensory profiling, it can measure all the relevant taste and aroma compounds in the product.”

 

The Flavour Profiler not only benefits the optimization or constant quality of products like vegetables, dairy or wine. It also allows screening of other natural sources, such as microorganisms, fungi, plants and algae for flavour compounds.

 

The substances that are covered for taste are sugars, organic acids, amino acids, sugar alcohols, sugar phosphates, umami compounds, bitter compounds, sweeteners.