© 2019 Libra Technical Center

Phone: 732-384-5211 | Email: AskLIibra@libralabs.com | Address: 200 Centennial Aveue, Suite 140, Piscataway, NJ 08854

Flavors & Fragrances

Flavors and Flavor Analysis

Flavors are an integral part of every food product. However, the origin of flavors, both good and bad, is not always clear. Some flavors occur naturally in food, while other flavors are achieved by the addition of flavor additives, which are often synthetic or artificial in nature.

Many food products contain both natural and artificial flavorings, and cross-interactions are not uncommon. The "overall" flavor of a food product, and usually its stability with time, are absolutely crucial to success in the marketplace.

LTC has the experience to help you identify and understand the complex relationships involved that ultimately lead to the overall "flavor" of a food product.

 

Flavor / Color / Texture

The color, flavor, and texture of food and beverages are sensed within the eye, nose, mouth, digits, and ear. These sensations are interpreted by the brain, and a good deal of effort has been expended attempting to understand how that happens.

The correlation between instrument-based sensors and sensory panel evaluations is both an art and a science, and requires intensive work. Thus far, instruments can, in some instances, substitute for repetitive sensory panel analyses, but cannot completely replace them in defining a particular area of study.

Below, we've set out to demonstrate the ultimate importance of three of these sensory experiences--- flavor, color, and texture--- and to show how LTC's instrumentation-based approach can be used to your advantage to characterize, quantify, and ensure that your food consumer's sensory experience is a positive one.

 

General Capabilities

Flavor Analysis
Formulation
Deformulation
Component Identification
Competitive Analysis
Flavor Profiles

Process Development

Flavor Optimization
Flavor Mixology
Off-odor/flavor Relationships
Flavor Cross-Interaction Studies
Component Characterization

Colors and Color Analysis

The color of a finished food product is another property which must be carefully selected and closely controlled. Properly selected and consistent coloring of food can make the difference between robust sales of a good-tasting, "good-looking" food product and poor sales of an identical tasting but visibly unappetizing food. Off-color or inconsistent coloring in food products that do not meet the consumer's expectations can easily steer customers away from your food products.

LTC can help you address off-coloring and inconsistent coloring behavior of your food products. Please inquire.

 

Texture and Texture Analysis

Food texture is yet another vital property that must meet the consumer's expectations if product sales are to be consistently high. Proper "mouth feel" is absolutely crucial for most foods; for example, most consumers expect that yogurt should be somewhat soft yet firm, and should not be "runny". Likewise, the consumer purchasing a box of "hard" pretzels expects the pretzels to have a consistent "snap" when bitten, and the inner portion of the pretzel to have yet another texture while being chewed. Improper and inconsistent texture of foods, especially those produced and sold in bulk, can damage sales irreparably if not addressed.

LTC has specialized instrumentation designed to monitor the physical properties of food materials which relate to texture and mouth feel. These include the force required to deform the foodstuff by a known amount, the force required to penetrate the surface or "skin" of a food, and the force required to "snap" or "break" a stiff food material.