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.
Furthermore, odor-active substances from the packaging material or the environment can migrate into the product. Therefore, consistent sensory quality of the product over an extended period cannot always be guaranteed.
In order to be able to track potential changes in the aroma compounds at different times during storage, aromaLAB offers the entire spectrum of sensory and instrumental methods, from comparative aroma profile analysis to GC olfactometry and aroma extract dilution analysis to the quantification of selected compounds via GC mass spectrometry.
If you've decided to conduct a shelf-life study or suspect that the sensory properties of your product may change during storage, please contact us. aromaLAB will support your project from planning to analysis throughout the entire storage period.
