Wilma Wesselink

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I have always been interested in food. As a child, I always wanted to help my mom with cooking, adding all sorts of ingredients to it to make it to smells and taste differently. Today, as a flavour specialist, I am able to visualize different smells and tastes, when analyzing different flavours (volatile compounds) in different food matrices. The challenge is always to find the most suitable analysis / method for the right food application. At NIZO, state of the art techniques are available. These are: GC-Olfactometry, PTR-MS, or the Olfactoscan.

Together with our customers, my project team and I, determine which is the most suitable approach for improvement of a given product or for the identification of a specific off flavour. For this aim we use the SOIR method and the Olfactoscan screening technique that were developed by NIZO scientists.