Our flavor research strives to understand the contribution of aroma/taste compounds to the flavor profile and overall sensory perception of food. Our laboratory is equipped with high-end, modern technology for performing analytical methods to enhance identification and quantification of novel aroma/taste compounds responsible for the primary flavor perceptions. We investigate the complex and challenging aspects of flavor from two perspectives: targeted and untargeted flavoromics.
Targeted flavoromics identifies both novel and critical flavor compounds in complex food matrices through Solid Phase MicroExtraction (SPME) and/or Solvent Assisted Flavor Extraction (SAFE), with subsequent analysis using Gas Chromatography-Olfactometry, Liquid Chromatography-TripleQuadrupole and/or Liquid Chromatography-Orbitrap, supplemented with NMR, sensory reconstitution and omission studies.
Untargeted flavoromics provides a more thorough understanding of complex aroma interactions within food systems, relationships between flavor and taste, and correlation of aroma profiles with consumer preferences, all of which are typically omitted using traditional techniques. Combining these areas, we have developed a platform as support for this flavoromics approach to reach consumer expectations. Our flavoromics platform aims to identify critical chemical constituents that make major contributions to both flavor and consumer liking. These discoveries can be used to provide deeper insights into novel variety development, as well as pre-harvest practices for the food industry.