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Odor Among Aromas

By: Larry Nielsen
Posted: June 9, 2008, from the June 2008 issue of GCI Magazine.

page 3 of 3

When the sensory-directed odor analysis was carried out, aromas described as buttery, meaty, sour and floral were found to be quite intense—with more than 30 food-like aromas present. This result showed that the formulation was generating many more chemicals than desired—especially odor compounds. Changes in formulation were made, and the follow-up analyses provided comparisons that pointed in the direction of a higher quality product.

The aroma quality of a product is just one of the many critical properties that must be carefully controlled to ensure customer acceptance, and with recent technological inroads, accurate aroma quality control is now within every manufacturer and brand owner’s reach.