The Flavour Profiler is our approach to make flavour more objective and to identify the underlying chemical basis. We differentiate flavour in the combination of aroma, taste and texture. Aroma is determined by highly volatilic compounds and are perceived by the human nose. Taste is developed by organoleptic qualities of metabolites on the tongue. The texture of products eaten largely influences the flavour experience and thus is equally important to measure.
The Flavour Profiler will help the food & beverages, agriculture as well as the life style – e.g. cosmetics - industry to optimize their products. The flavour analysis 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, 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 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.
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Metabolite classes covered for taste
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Metabolite classes covered for aroma
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We are employing state-of-the-art analytical instruments for the identification of flavour. In combination with our extensive bioinformatics platform we are able to provide the Flavour Profiler as a research and quality platform.