Quality Control of Food Flavors- Yeast extract production

We analysed a pink wine aged for one year with different shutters to determine which ones best preserved the aroma of wine over time. The analysis was performed both by our sensory panel and by Alpha MOS lab using their HERACLES Electronic Nose. Screw caps proved to best preserve the aroma profile of wines over time. On the contrary, synthetic shutters entailed a significant change in wine aromas, molded ones being less efficient than extruded ones for aroma preservation. The wines are oxidized. With synthetic and technical cork shutters, it appeared that compounds providing fruity notes, such as ethyl octanoate (pineapple note) experienced a significant decrease which contributed to the overall loss of aroma.

The company proposes a wide range of traditional gelatins coming from pork, bovine or fish skins intended for pharmaceutical, food or technical applications. The group applies a strict policy in terms of traceability and products quality, in particular to guarantee that their gelatins have no unpleasant odor. As part of a partnership with OSEO, a French state company aimed at encouraging industrial innovation, Weishardt equipped with a HERACLES electronic nose (Alpha MOS, France).

In ISOEN 2017 (17th International Symposium on Olfaction and Electronic Noses) held in Canada, we made 2 presentations: “Sensory Characterization of Oils Extracted from Lacto-Fermented Olives Using an Electronic Nose” and “Assessing Production of Medicinal Liqueur Using an Electronic Nose.” For the first topic, we received the Alpha MOS industrial award. Furthermore, utilizing the fact that HERACLES II is a very fast and high sensitive GC, we made a success in identifying the scent marker peculiar to the olive fruit disease and detecting 1% of the disease contamination (paper submitted). It is also possible to detect volatile toxic substances by heating of vegetable oil (paper submitted).

Product Development is optimized through utilization of Alpha MOS's Electronic Sensory Evaluation System, the Ultra-Fast GC HERACLES Electronic Nose, and the Electronic Tongue, ASTREE. The two systems share their database to create a complete sensory chemical fingerprint of Optimum Nutrition's gold standards to insure strict quality control for incoming raw materials including flavors and finished products.