Odor analysis for food and beverages <GC-MS, PTR-MS>

Flavor evaluation of food and beverages! Qualitative and quantitative assessment of odor components.

In the food and beverage industry, the evaluation of odor components that influence product flavor is essential. Capturing the subtle differences in aroma that directly relate to consumer preferences is particularly important in product development and quality control. Inadequate evaluation can lead to flavor variability and the emergence of unintended odors. Our company conducts odor analysis using gas chromatography-mass spectrometry (GC-MS) and proton transfer reaction mass spectrometry (PTR-MS) to qualitatively and quantitatively assess trace odor components. 【Application Scenarios】 - Flavor evaluation of food and beverages - Analysis of aroma components - Quality control 【Benefits of Implementation】 - Enables objective evaluation of flavor - Identification and improvement of aroma and odor causes - Streamlining of product development

Contract InspectionPhysical property measurement and component analysis equipmentIngredient analysis