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Sensory Analysis: Finding Flexibility in Flavour and Fragrance

Martin Perkins

22nd February 2021

March 24, 2021 - March 24, 2021


Sensory analysis for flavours and fragrances is one of the most interesting and challenging areas of analytical chemistry as it blends qualitative and quantitative data collection. When done well, it creates a harmony between man and machine that boarders on an art form.

Finding this balance often produces innovative and ground breaking work, but it comes with its own set of considerations and pitfalls.

The type of work encountered is varied. One moment you are working waxy finished products, the next it’s fatty acids in ingredients and it can also include making sure that products are safe for human sensory analysis.

Humans are the ultimate arbiter of a product’s appeal, while also being subject to individual preference and, gustatory and olfactory fatigue. These are challenges that instrumental analysis ultimately has to make sense of.

When preparing samples in highly varied matrices, rigidity simply isn’t an option. Flexibility in same preparation and analysis is vital. There are many mechanical options to be considered, and they come in a staggering array of specifications and quality. It’s hard to know if what works today will meet the needs of tomorrow.

This webinar aims to give you a solid understanding of the technology available to offer the flexibility and robustness you need to get the best possible performance from the members of your odour and taste panels. We’ll also discuss the best in front end sensory detection equipment and how it fits into the workflows of labs looking for the perfect balance between man and machine.

In the second half of the session, we will be joined by Lewis Jones from Sensient Technologies who will discuss the problems faced by the leading scientists in this area and the ways they are overcoming them on the front line. Lewis and Kathy will answer any questions you might have.

Join us on for free on the 11th of March 2021.