Flavor is a dynamic food attribute that changes during processing and storage, and also when products are reformulated. FREC monitors and investigates desirable and undesirable flavor changes using our holistic analytical platform. Our combined expertise in instrumental and sensory analysis, allow us to help partners to identify mechanistic pathways of flavor generation or degradation in foods (stability) or define flavor changes caused by ingredient interactions. For example, our work has been fundamental in understanding and optimizing complex Maillard reaction mechanisms relevant to flavor or off-flavor formation.
FREC has a strong legacy of utilizing these techniques to optimize flavor in industrial applications. For example, we recently reported on key aroma changes in pea protein during processing and storage to provide a base for flavor improvement needed to meet sustainable food formulation goals.