About Our Business
We have 40 years of flavor and food product development and GC/MS analytical experience. Our certified flavorist has worked for various companies including Abbott Laboratories, Anheuser-Busch, Aromatics, Flavor and Fragrances, and the former Warner Jenkinson-Philip Morris-SevenUp flavor division. We provide an affordable means for companies to outsource the expertise of the certified flavorist, the flavor and fragrance analytical chemist, and the food development technologist.
Flavor and Fragrance Analysis
We have state of the art GC/MS analytical equipment offering high sensitivity. we have the latest mass spectral libraries. We have the distinct advantage of 40 years of experience working with flavor and fragrance chemicals used in the industry to aid in correct identification of flavor and fragrance constituents. We approach matching projects with the experience of providing analytical data which will reproduce the target material. We provide a finished target sample match for clients if desired. Our work does not end with a printed report. We support our clients through the matching process.
Flavor Creation (Overview)
We develop custom flavors for clients wishing to have their own proprietary formulation which they can have manufactured at a facility of their choice.
Product Development Consulting (Overview)
We will provide consulting on product development issues. This includes information on processing, ingredient interactions, packaging, shelf-life, flavor selection, and evaluation.
Why Choose Us ?
Flavors and fragrances are quite complex, especially when they contain botanical extracts and essential oils. There are often over a 100 components to be separated. Not only are there over 100 components but the components have impurities as well and one has to know which are impurities and which are the critical components. Plus there are reaction products of the components. Without proper separation, the components can be buried under each other, causing the instrumental library to misidentify or to be unable to identify. Multiple programs are required and sometimes multiple columns. Still, the components may not be separated sufficiently to find them all. An expert knows what to look for in particular types of flavors and fragrances and can utilize a technique called single ion monitoring. This allows a search for a specific compound or agroup of compounds that have a mass unique to it or them, but you must have the experience to know what to search for.This type of searching is done manually and takes time but is invaluable to the flavorist or perfumer doing the matching. It can be very frustrating to be 95% there and be missing something critical for the match. The Flavor and Fragrance Outsource stands behind the analysis so that you satisfactorily complete your match just as if they were doing it for themselves.
The Best Experience Ever
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