Research/Development

Not every aroma-related issue can be addressed within a standardized service with limited time and effort. Some projects require a significant amount of research and development due to their complexity or specific issues.

Even for larger, long-term research and development projects in aroma research, aromaLAB is your competent and flexible partner from the planning phase to successful completion.

Our research staff are already well-versed in the principles of scientific research and development through their doctoral studies and have continuously developed their skills in this area throughout their professional careers.

If you have a concern that you believe cannot be addressed using standardized analytical methods, please contact us. Our many years of experience and scientific background enable us to always find the right solution, even for research-related issues.

Do you require help or further information?

…

+49 89 41325355 100

Off-Flavors
Off-flavors are rarely harmful to health unless caused by severe microbial contamination. However, they typically lead to customer rejection or complaints and can cause not only enormous economic losses for the producers but also damage the company's reputation.
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Shelf-life Studies
Shelf-life studies are particularly important with regard to the aroma spectrum of a food, as this can change significantly over time and depending on storage conditions such as temperature, humidity, exposure to light, or packaging. Desired aroma compounds can be degraded by chemical processes, while undesirable aroma compounds or even off-flavors can develop.
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Product Development/-Optimization
During product development and optimization, it is also important to monitor the aroma spectrum of the raw materials and any potential changes during the manufacturing process in order to achieve the desired result in the final product. The decisive factors for the aroma of a processed product are the raw materials and any flavors used, which should be of consistent quality and composition.
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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.
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Product Matching
With the help of modern aroma analysis, it is possible to break down the aroma of a known product, recreate it from its individual aroma compounds, and thus create a new product with an identical or very similar aroma.
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Off-Flavors

Shelf-life Studies

Product Development/-Optimization

Process Control

Product Matching