Instrumental Analysis
We identify and quantify flavor compounds precisely using state-of-the-art instrumental analysis methods, ensuring authentic and reliable results.
For the specific detection of odor-active compounds, we offer gas chromatography-olfactometry (GC-O) as a sensory-instrumental method. This method utilizes the human nose as a particularly sensitive and specific detector for odor-active compounds. A further development of GC-O is aroma extract dilution analysis (AEDA). For this, the extract is diluted step by step with solvent, and the individual dilutions are then analyzed. AEDA serves as a screening method for particularly aroma-relevant compounds in a sample.
We also offer one- and two-dimensional gas chromatography-mass spectrometry (GC-MS) for the identification and quantification of aroma compounds using stable isotope-labelled standards, as well as GC-MS screening for the semi-quantitative determination of aroma compounds. A special purification method, solvent extraction followed by SAFE distillation (solvent-assisted flavor evaporation), guarantees authentic aroma extracts. Qualitative and quantitative analyses using headspace SPME technology (without solvent extraction) are also possible.
