Flavor Science - Sensory Analysis, Chemistry, & Engineering
Flavor quality is one of the most important properties of food products. Sensory evaluations and flavor chemistry are used to optimize processes that influence product flavor. Sensory Panel in the Food Research Building.
Sensory Analysis
Our sensory analysis laboratory carries out routine sensory tests on fruit and vegetable products. ReSRCs include experienced panel members, a sensory test room, a kitchen, and extensive computer software for statistical analysis. Projects include tests of novel food products, processes and consumer acceptance. Tests are conducted under Good Laboratory Practices (GLP) guidelines.
CharmAnalysis(TM) chromatogram of cherry juice.
Flavor Chemistry
The flavor chemistry laboratory can analyze for most food flavorants, particularly volatile aroma compounds. Equipped with high resolution gas and liquid chromatographs, a mass spectrometer and two high resolution gas chromatograph - olfactometers (GCO), the flavor laboratory can measure both desirable and off-flavor substances in many kinds of foods. Although specialized in fruit and vegetable aromas, we also have experience with confections, baked goods and spirits.
Unipektin Evaporator and Aroma Recovery Unit.
Engineering
Studies of the effects of various fruit juice and essence production technologies on product flavor are carried out. Analysis of the thermodynamic properties of individual flavor compounds are used to optimize production of high quality concentrates, juices and essences.
Contact:
Dr. Terry E. Acree - 315-787-2240 Email:
Terry_Acree@cornell.edu
Dr. Andy Rao - 315-787-2266
Email: Andy_Rao@cornell.ed