Process Control
Before a processed food reaches the consumer, it typically undergoes a long process, from processing the raw materials to packaging and storage. Depending on the product, additional processing steps may follow, such as preservation or preparation by the consumer.
Throughout this entire process, desired or undesired changes in the aroma spectrum can occur, which can affect the sensory quality and also the conformity of the final product. To identify which aroma compounds (valuable or off-flavors) may form or degrade during processing and storage, it is necessary to analyze the aroma spectrum of the product at various stages of its production. This can be achieved by quantifying selected aroma compounds, but also by comparative GC olfactometry and, in particular, aroma extract dilution analysis. Together with our customers, we develop the optimal approach in each case to guarantee comprehensive control of the relevant process steps.
