Sensory Analysis Breakthrough at Symrise: Man and Machine Can Assess Scent and Flavors Simultaneously
22 June 2005 12:03
A new high-temperature liquid chromatography method known as "LC Taste™" analyzes aroma and flavoring substances at the same time as they are sampled by human testers.
Symrise, one of the world's leading manufacturers of aroma chemicals and flavoring components, has achieved a sensational breakthrough in the art of analyzing the sensory characteristics of food products. A new high-temperature liquid chromatography method known as "LC Taste™" was developed in house and allows researchers to separate aroma chemicals and flavor components from solutions using a non-toxic blend of solvents. This marks the first time that mechanical analyses and human taste tests can be performed simultaneously on flavors and aroma compounds. The key advantage of LC Taste™ over existing methods is that it allows man and machine to analyze aromas and flavors at the same time.
After years of attempts throughout the fragrance and flavorings industry, Symrise has made a critical leap forward, opening up an innovative new chapter in the sensory analysis of food products. Thanks to this method, Symrise and its international customers can now explore completely new opportunities for performing sensory analyses of flavorings. "This is an important step toward our goal of performing objective sensory analyses on food products," explains Dr. Gerhard Krammer, Senior Vice President of Flavor Innovation at Symrise.
Symrise's patented LC Taste™ method not only recognizes key flavoring substances such as vanillin, maltol and Furaneol™-it also detects such as bittering agents, amino acids / peptides, sucrose, flavor enhancers, sugar and capsaicinoids. Many of the components which contribute to the sensory effect of a food are still unidentified because they are only present in very small amounts. In spite of that, however, their high sensory activity means that they have a major impact on the odor or taste of a food. Symrise researchers have spent decades applying their tremendous analytical expertise to efforts aimed at discovering new substances.
HIGHLY INTERESTING INDUSTRIAL APPLICATIONS
The use of the LC Taste™ method opens up a broad spectrum of completely new applications. Symrise researchers have already successfully analyzed aroma and flavor notes in prepared onion products. The food industry will be able to put this new Symrise method to highly interesting use in beverages, dairy products, sweets, soups, sauces, savory snacks, fish, meat, fruits and ready-made meals. LC Taste™ could also play an important role in performing sensory evaluations of flavoring substances in oral hygiene products and medications.
LC Taste™, the new high-temperature liquid chromatography method from Symrise, is the most recent example of the Company's global leadership position in R&D, one of its core competencies. Symrise offers highly innovative, creative solutions and ultra-modern technology, supporting its clients in developing, expanding and maintaining innovative, comprehensive flavoring concepts and successful brands.
About Symrise
Symrise is a global supplier of fragrances, flavors and raw materials and active ingredients for the perfume, cosmetics and food industry. With sales of €1.14 million in 2004, the company is among the top four in the international flavors and fragrances market. Symrise actively supports the brand concepts of its clients so that together they can create top-quality products which fulfill consumers' preferences. With over 40 registered patents in 2003, Symrise is one of the most innovative manufacturers on the market.
Symrise has three divisions: Flavors, Fragrances and Sensory Ingredients. Symrise was formed in 2002 as a result of the merger between two companies with rich traditions: Dragoco and Haarmann & Reimer.
For more information on this company:
Symrise - Food Flavourings, Fragrances and Cosmetics
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