Aroma analysis
Aroma Analysis

The smell and taste of beverages are the consequence of the interaction of hundreds of volatile aroma substances. In addition to sensory analysis, the quantitative analysis of aroma compounds plays a vital role in the characterisation of beverages, their shelf life, the detection of off-flavours and the development of new products.

Therefore, our research goal is to develop efficient methods for the quantification of aroma compounds as well as their application to industry-relevant issues.

Our portfolio of aroma analysis comprises a large number of gas chromatographic methods for the determination of aroma compounds in beer, beverages, spirits and raw materials (e.g. hops and malt).