Food Pilot has a professional sensory lab with trained taste panel. Recently the facilities were extended to include in-depth chemical odor analyses. Research on flavor and odor is frequently performed during product development. The equipment in the standardized sensory lab allows the tasters to detect and describe small differences in flavor in an objective way.
Chemical analysis using GC-MS makes it possible to identify aroma components and to achieve profound insight into the flavor composition and deviation in flavor of products. Insight into the molecular basis of flavor and aromas of products can lead to successful innovations in products and processes.
More on flavor and odor research