Within FREC we combine advanced instrumentation, expertise and creativity to analytically characterize flavor and better understand what drives perception and food choice. We have built our foundation through understanding what contributes to the taste and aroma of food, but our expertise does not stop there. The breadth of our instrumentation platform provides us with the ability to investigate and address unique and challenging aspects of flavor, and thus develop solutions spanning raw ingredients all the way to finished products.
Taste
- Ultra performance and high performance liquid chromatography-mass spectrometry
- 1D and 2D Liquid chromatography-Gustometr y, a technique similar to GC/MS/O but applied for liquid fractions for identification of taste active and modulating components
- Single quadrupole, triple quadrupole, and quadrupole-time of flight (Q-ToF) mass spectrometers for quantification and structural elucidation
- 1D and 2D Nuclear magnetic resonance for positive identification of compounds of interest
- Sensory recombination experiments for validation
Texture
- Ultra performance and high performance liquid chromatography-mass spectrometry
- 1D and 2D Liquid chromatography-tactile guided fractionation, a technique similar to GC/MS/O but applied for liquid fractions for identification of texture active and modulating components
- Single quadrupole, triple quadrupole, and quadrupole-time of flight (Q-ToF) mass spectrometers
- 1D and 2D Nuclear magnetic resonance for positive identification of compounds of interest
- Sensory recombination experiments for validation
Aroma
- 1D and 2D Gas chromatography-mass spectrometry (With and without olfactometry)
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Mass spectrometry
- Single quadrupole, triple quadrupole, and time of flight (ToF)
- Modes of Ionization: EI, CI, APCI
- Fraction collection: Heart-cutting 2D GC/MS/PFC