WHAT WE DO
Contract sensory and volatile compound work is tailored to meet customer needs and encompasses the sensory analysis and volatile compound analysis of all foods and non-food items. Sensory analysis and flavor chemistry research in Professor Drake's research laboratory is focused on dairy products and the results are translated and used in testing services of the NCSU Sensory Service Center.
Our experience with sensory testing and volatile compound testing is broad. Wine, fish, meats, sausages, gravy, appetizers, juices, nuts and fresh fruits as well as packaging and resins are all products that we have extensive testing experience with. Three descriptive panels, trained in the Spectrum style are continuously maintained. Consumer testing with the university population is an option, and we also maintain an online database of consumers in the Raleigh, NC community to meet specific client market demographic needs. Consumer testing occurs in our research kitchen which is equipped with 9 tasting booths, each with computerized data entry. Online conjoint analysis is another market research tool that we offer to our clients. For volatile compound testing, we offer both headspace (SPME) and solvent extraction (DSE SAFE) techniques in conjunction with gas chromatography mass spectrometry and gas chromatography olfactometry. Two GC-MS machines with autosamplers and four GC-FIDs with sniffer ports are available.
We offer unique a vertical integration of testing services from qualitative market research to descriptive analysis to consumer testing to volatile compound analysis. Let us help you! Contact us today.
Sensory analysis and flavor chemistry research in Professor Drake's research laboratory is primarily focused on dairy products and how flavor varies with processing and storage. We have ongoing work with an array of dairy products, incredients, and ingredient applications. Descriptive analysis, consumer testing, and preference mapping are all used. Instrumental flavor analysis techniques including gas chromatography/olfactometry and gas chromatography/mass spectroscopy are also used to relate sensory properties to the chemical components of foods.
to view Chocolate Milk, Dried Dairy Ingredients, and Basic
to view the Cheddar Cheese Lexicon developed by Dr. Drake
and her team.
Click here to view pictures of our tour of Turkish Cheese Plants