Chemical and physical basis of eating quality
The sensory expertise is complemented by instrumental analyses of colour, texture and flavour precursors, taste and odour compounds using a range of spectroscopic and chromatographic methods. Chemometric techniques are used to understand how food composition links to sensory attributes and consumer liking scores. Further details of the sensory and instrumental analyses available are provided at the link below.
AFBI Food Science works with scientists around the world to understand beef flavour and eating quality and also provides flavour and sensory analyses to the local red meat, pork, poultry, horticulture, and aquaculture sectors. Research is conducted for large and small NI companies to assist them in problem-solving when off-flavours occur.
AFBI expertise on flavour analysis has contributed to a project on the environmental problem caused by odour from pig houses. A re-evaluation of the published data has shown that a range of compounds are responsible.
Contact: Food chemistry group