Consumers have a definite appreciation of what constitutes freshness, based upon their individual experiences. For food & flavor science PTR-MS can be the ideal tool to link descriptive sensory analysis with objective fingerprinting of food volatiles. Scientists* have shown that for bread an objective understanding of the freshness can be derived by relating consumer freshness judgments to sensory descriptive analysis and volatile composition. Learn more about this application and download the poster.
* Heenan S., Dufour J.-P., Harvey W., Delahunty C., University of Otago