Without a good tasting product, your new product launch will fail. Rebuy isn’t happening and customers might even turn away from your brand.
Flavour is a key element in liking of foods. It is composed of taste, aroma and texture attributes that interact with each other on a physical and perceptual level.
The design of great tasting foods requires not only an understanding of physicochemical interactions between ingredients. Integrative processing of sensory information within the brain also plays an important role. NIZO works with state-of-the-art flavour tools to understand, predict and optimize flavour perception of your product.
Therefore, NIZO not only has flavour profiling analytical tools but also in vivo analytical tools which can be combined to measure and understand in-vivo conditions.
Analytical flavour tools such as olfactometry, gustometery and PTR-MS can be applied e.g. for masking purposes of targeted off-flavours, cross-modal interactions between texture attributes and aroma or aroma release during consumption.
Click here for an overview of flavour profiling analytical tools