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Tecnova TC studies the influence of the volatile compounds on flavor perception to asses the sensory quality

Beyond the useful life of the fruit, the consumer values other sensory characteristics. Tecnova Technology Center studies the sensory quality of fruits and vegetables from a double perspective, studying preferences with consumer panels; and by means of analytical techniques of volatile compounds.

In addition to the perception of flavor, volatile compounds allow to study the flavor through the presence of more than a ten compounds such as hexanal or acetaldehyde, which provide, among others, herbal olfactory notes or flavors of ripe fruit, which can induce specific and known reactions from the consumer.

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