Instrumental analytical methods
Instrumental and physical measurements of food quality complement the sensory analysis of foods. These include:
- Colour characteristics, such as CIE-Lab profiles, reflectance and light scattering are quantified by spectrophotometer analysis
- Spectroscopic analysis by NIR, Raman and related spectroscopic techniques
- Texture analysis using Texture Profile Analysis, Warner-Bratzler shear, tensile, compression and fracture testing
- Analyses of flavour compounds (taste compounds and odour volatiles) and flavour precursors using LC, ion chromatography, LC-MSMS and GC-MS-olfactometry
- Meat quality measurements such as water holding capacity, pH/temperature declines, sarcomere lengths etc
- Lipid and fatty acid analyses, trans fatty acids, RAPID methods
- Spectroscopic (NIR, Raman) and other methods for quality prediction
- Vitamins and food antioxidants for health, including analyses for carotenoids, vitamins E, A, C and flavonoids
- Antinutritional components, e.g. glycoalkaloids
Contact: Food chemistry group