Understanding the flavour of beverages is a key step in meeting consumer demands for high-quality and distinctive products. Through a combination of advanced analytical techniques and detailed sensory evaluation, it is possible to gain a clear picture of how the components of a beverage interact to create its unique flavour. Producers can even discover how different segments of consumers rate their products.
Many producers are seeking to design specific flavour profiles when creating new beverages. This ensures they are enjoyed by consumers who are vying for new and exciting alternatives. To achieve this requires cooperation between producers, sensory scientists, analysts and engineers skilled in all aspects of beverage formulation.
Flavour analysis can also assist with the fine-tuning of existing product portfolios. Through targeted chemical analysis, or customised sensory evaluations, it is possible it develop more consistent and repeatable products to satisfy the market or to establish a product’s unique characteristics.
Avoiding taints and faults is another important aspect of beverage production. Analysis of common fault and taint compounds down to parts per billion concentrations, using cutting-edge techniques, helps producers to identify and then manage to prevent quality issues that might otherwise damage their product’s reputation. Undertaking chemical and microbiological analysis also ensures the quality and safety of products for consumers. By testing for unwanted contaminants, beverage producers can ensure their products meet the highest quality standards.
Affinity Labs partners with many of Australia’s leading alcoholic and non-alcoholic beverage producers to deliver a wide range of flavour-related analytical and sensory services. Contact the team for more information or to discuss the tailored options available.
