Olfactoscan

Screening

Masking off-flavours or enhancing positive flavours in foods and beverages has, until now, mostly been achieved by trial and error. NIZO food research has developed the Olfactoscan®, a new screening tool which allows a systematic screening for aroma/aroma and aroma/taste interactions.

Identification

The main feature of the Olfactoscan® is delivery of a continuous flow of flavour or taste pulses that have to be improved with a stream of different aroma compounds to a panellist at various levels of intensity. Thus, suitable and effective masking or enhancing compounds can be identified in a short time.

Once the compound with the desired effect has been identified, various solutions are available or can be developed to include the compounds in the product, including enhanced natural production of that compound during fermentation.

Masking off-flavours

Researchers Catrienus de Jong and Kerstin Burseg see opportunities in e.g. improving products with off-flavours which cannot be prevented as they are formed during food processing or caused by specific ingredients such as vitamins and sweeteners.