Training school for lab teams
In general, the quantity of volatile compounds in foods is extremely low, and only a limited number of these volatiles are important for aroma. This makes analysis and identification of flavours difficult due to stability, the formation of artefacts, etc. Consequently, aroma analysis requires a delicate and gentle procedure and should be carried out stepwise. The training aims to provide participants with the necessary knowledge in aroma analyses and to help them develop their analytical laboratory skills in the field of flavours composition in foods, beverages, enhancement of flavour profiles, identification of off-flavors and flavour discovery in general. The training includes Aroma Screening: AEDA (Aroma Extract Dilution Analysis), Aroma Identification: Odor, RI, Quantification: Isotopic Dilution Analysis (Assays), Odor Activity Value, etc.