The Food Flavour laboratory focuses on the identification and characterisation of complex food flavours. We have a unique interest in understanding the real time release of aroma and taste compounds from food during oral processing. We are also experienced in evaluating the impact of trigeminal response (e.g., from capsaicin, carbonation, etc.) on flavour release. We can analyse most samples due to our diverse range of sample preparation techniques (static headspace, solid phase microextraction, direct liquid injection, thermal desorption and micro-chamber).
Current analytical equipment includes: Sulfur Chemiluminescence Detector (SCD) Agilent, HPLC/MS-MS; 3 x GC-MS; GC-MS/MS, GC-O, TD-100, 2 x MS-NOSE APCI/MS-MS, GC-QTOF. We also provide analytical and consultancy support and both group and bespoke training for the food and bioscience industries.
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