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.
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