Flavor Characterization Test

Our standard turnaround time is 10 business days for most assays. There are some assays that require a longer turnaround time. We also offer a RUSH service that is half the time of the standard turnaround time of the assay at double the cost of the assay. A few assays that we provide cannot be rushed due to the nature of the test. Please check the specific assay you are interested in regarding the ability to RUSH the turnaround time.

The instrumentation that we use is highly sensitive and can accurately capture a large library of volatile compounds. Perhaps more importantly, this test can provide specific and firm answers to experiences that can be hard to put into words. For example, it can be hard to figure out a problem if the off-flavor is described as ‘fruity’ or ‘green’ or ‘solvent like’, since these are very generic, language based descriptors that may not be easily noticed or understood between different people. Identifying the exact compounds that are behind the aroma, like hexanal, can be much more useful to investigate root cause.

This test is not directly measuring the attributes like bitterness or sweetness. Instead, it is a test that compares the volatile compounds between samples or against a control that can contribute to these flavors. Many compounds can have different characteristics depending on the concentration, such as very sweet or flower like at low concentrations, to putrid at higher concentrations. This test can help identify why a sample is showing a particular flavor or aroma quality.

This test is specifically designed to measure the compounds responsible for common flavor and aroma experiences. It’s rare for a single compound to be responsible for the intended flavor or the off-flavor, instead, it’s closer to a team effort or an ensemble that plays off each other to create our perception.

The benefit to this approach is that it allows for a precise set of compounds to be identified, which can allow for a deeper understanding and investigation to look into mitigation or storage strategies, formulation changes, or to enhance certain characteristics.

Yes, this is one of the main goals for this testing. WIth discussion, we can go further than just detecting the off-flavor compounds but we can often provide insight into root causes and potential solutions to improve product quality.