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Nowadays, the popularity of foods depends mainly on their sensory characteristics. The incentive for companies to provide food that possesses pleasant flavour properties as well as good nutritional qualities is increasing. aromaLAB is your partner of choice concerning all issues in the field of flavour such as flavour analysis, influence of raw materials and production, shelf-life studies, off-flavour analysis and many more. Contact us and benefit from our comprehensive expertise in the flavour area to ensure the quality and competitiveness of your product.
The quality of tobacco or consumer goods depends largely on the complex spectrum of volatile, odour-active compounds generally known as flavour.
What applies for food and feed applies for tobacco and consumer goods, too: aromaLAB supports you in all flavour-related fields of quality assurance to help you fulfill the requirements of the market read more …
SENSOMICS requires an excellent source of labelled standards as part of its concept. aromaLAB is the world’s leading supplier for labelled (2H, 13C and 15N) and rare unlabelled aroma standards. With over 30 years experience in the field of synthetic organic chemistry we also provide other services e.g. synthesis, route optimisation, evaluation, consultation and helping with outsourcing. If you have any questions then please contact us via our new website. To visit our new online shop please click here.
aromaLAB is your competent contact for flavour-specific subjects from the first consultation to the precise provision of services.
By applying established methods of flavour analysis and especially by combining instrumental and sensory methods, we are able to answer even the most challenging questions concerning the flavour of foods, tobacco products and consumer goods.
Additionally, aromaLAB offers a wide range of labelled (2H and 13C) and unlabelled reference compounds.
As the first food-chemical research lab of its kind, aromaLAB operates on the basis of the internationally recognized flavour value concept and deals exclusively with questions involving flavour analysis. We offer our clients excellent service from the first consultation to the tailor-made analytical solution.
To tackle even the most ambitious analytical problems, we take advantage of our long years of experience, our specialized training and our versatile analytical equipment.
Our goal is to provide our clients with prompt, convenient and individual solutions for any issue in the area of flavour.
Our techniques and enormous knowledge and expertise related to flavour compounds can help you for example in the following areas:
For other flavour related needs or wishes, please enquire and together with aromaLAB, the best solution will be achieved. You can discuss your flavour related business objectives with us and together, we will develop the most appropriate strategy and define steps to achieve your goals. Benefit from our comprehensive flavour experience from aroma analysis to sensory evaluation.
Off-flavors in Food
It is an unpleasant experience, and unfortunately it happens to almost everybody sooner or later: A certain food or drink does not taste like it should or did the previous day. For most people the difference is hard to describe or pin-point specifically, instead the realization that the food that was previously enjoyed is “off”.
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Cold chain interruption may cause changes in food texture
Deep freezing is a careful process for preserving food. It stops the cell metabolism of the spoilage microorganisms. The industry uses different methods for this purpose – one is the so-called shock freezing at about -40 °C. The water present in the food expands, but only very small ice crystals are formed. The cell walls
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Tentamus Private Label Services
Retailers are increasingly focusing on their private label brands. It is important that the products have a good, consistent and comparable quality and appeal to the consumer. We support you in bringing your product to the market safely and according to the requirements of the market. It is particularly important that you meet all legal
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Vanilla – Real, expensive
…but not always real. Bremen, Planegg – Genuine vanilla has the reputation of being an exquisit spice which is reflected in its price. Depictions of vanilla beans on a vanillin containing product are often used to highlight exclusiveness. But beware! Not all vanillin used is actually extracted from genuine vanilla, i.e. Vanilla planifolia or Vanilla
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10 Tips for Improving Food Safety
Since the safety of food is always an important issue, here are 10 tips to improve the food safety in your supply chain: 1. Know the origin of the ingredients The ingredients provide the basis of your product. Therefore it is essential to know how and where these ingredients were created. It is often taken
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Incorrect allergen labelling can be life-threatening
Certain foods are triggers for allergies or intolerances. According to Regulation (EU) No. 1169/2011, there are 14 triggers for allergies or intolerances in the EU. These include: gluten crustaceans eggs fish peanuts soy milk nuts celery mustard sesame seeds sulfur dioxide and sulphites lupins molluscs Consumption of or contact with these can cause symptoms such
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