Masking off-flavours or enhancing positive flavours in foods and beverages has, until now, mostly been achieved by trial and error. A new screening tool which allows a systematic screening for aroma/aroma and aroma/taste interactions. The main feature is delivery of a continuous flow of flavour or taste pulses that have to be improved with a stream of different aroma compounds to a panellist at various levels of intensity. Thus, suitable and effective masking or enhancing compounds can be identified in a short time. Improving products with off-flavours which cannot be prevented as they are formed during food processing or caused by specific ingredients such as vitamins and sweeteners.
Meer weten?
Wil je meer informatie over de inhoud van het dossier of in contact worden gebracht met de kennisaanbieder? Neem dan contact met ons op.