22 July 2025
Helena Leask (South East UK Sales Manager, SepSolve Analytical)
What gives mature Cheddar its rich, complex aroma? And how can we remove the beany notes from plant-based proteins without compromising nutrition? These were just some of the questions explored at “The Science of Taste: Advanced Techniques for the Analysis of Flavour Volatiles”, a one-day seminar hosted by Markes International and SepSolve Analytical at the University of Greenwich on 25 June 2025.
The event brought together flavour chemists, food scientists, and instrumentation experts to uncover how modern analytical tools are revolutionising the way we study and optimise the flavour of food and drinks.
Aligning flavour with sustainable food innovation
The day opened with a keynote address from Dr Parag Acharya, Technical Director of the Natural Resources Institute (NRI) at the University of Greenwich. He highlighted a critical point: flavour is key to consumer acceptance of sustainable foods. Nutrition and eco-credentials might get products to market, but taste is what keeps them there. Analytical science, he argued, is central to making these new food experiences truly enjoyable.
Aroma profiling of high-protein plant ingredients using GCxGC–TOF MS and HiSorb™
Next up, Dr Xi He (also from the University of Greenwich) shared her latest research into the flavour profiles of high-protein isolates from sources like pea, rice, soya, hemp, and potato. Using HiSorb high-capacity sorptive extraction with GCxGC–TOF MS and advanced data workflows, the research demonstrated how subtle differences in raw materials can impact aroma-active compounds – and, by extension, the overall sensory experience. The study revealed that characteristic off-notes, such as earthy or mushroom-like aromas, can be linked to specific volatile compounds – providing a valuable framework for ingredient selection and quality improvement.
Mitigating off-notes in pea protein using sorptive extraction and GC–MS/O
Building on this theme, Dr Diana Owsienko (RISE Research Institute of Sweden) focused specifically on pea protein concentrates and the challenge of reducing their undesirable aromas. Using HiSorb and GC–MS/O, she compared headspace and immersive sampling to capture key aroma-active compounds responsible for “beany”, “earthy”, and “mushroom-like” off-notes. Her research showed how targeted treatments – such as ethanol washing and dry heating – can effectively suppress these off-notes and steer the flavour profile toward more neutral or nutty characteristics. These insights support the creation of more flavour-friendly plant-based products that meet consumer expectations while supporting sustainability goals.
Comprehensive volatile profiling of vintage Cheddar using SPME and HiSorb
David Mannion (Teagasc Food Research Centre, Ireland) took attendees on a sensory journey through the complex world of mature Cheddar, using both SPME and HiSorb extraction techniques. The two methods provided complementary volatile profiles, together capturing over 140 aroma compounds across cheeses from mature to extra mature – revealing rich buttery, nutty, citrusy and malty notes.
But he didn’t stop at dairy. David also presented data from a major whiskey profiling project, showing how GCxGC–TOF MS combined with chemometrics can distinguish between single malt, pot still, blended and even bourbon whiskeys – highlighting the technique’s potential for quality control and product characterisation in the drinks sector.
Advanced extraction workflows for tackling complex flavour matrices
Lucy Hearn (Markes International) then demonstrated the versatility of the Centri® multi-technique sample automation and concentration system across a range of flavour applications – from detecting adulteration in paprika to comparing aroma differences between green, oolong and Assam tea. A highlight of her presentation was a garlic aroma study, where combining SPME Arrow with multi-step enrichment led to the identification of 27 aroma-active volatiles. Among them were numerous trace-level, yet highly pungent, sulfur compounds – detectable only through the enhanced sensitivity provided by Centri’s trapping technology and enrichment capabilities.
How packaging materials influence food aroma: A GCxGC–TOF MS study
The final talk of the day came from Dr Steve Smith (SepSolve Analytical) who revealed how the packaging around your food can shape what you taste. Using GC×GC–TOF MS and smart data tools in ChromCompare+ software, he profiled volatiles in rolled oats from different packaging types – and found surprising differences. Cardboard, plastic, and paper each contributed their own chemical signatures, with some compounds migrating directly into the food. The study showed just how crucial it is to consider packaging when aiming for clean, consistent flavour.
Future directions in food and drink flavour analysis: Insights from GCxGC–TOF MS and beyond
From traditional products like whiskey and cheese to emerging plant-based proteins and teas, the seminar highlighted how rapidly flavour science is advancing. Techniques such as GCxGC–TOF MS, sorptive extraction, and chemometric modelling are providing researchers and product developers with powerful tools to better understand and control aroma and taste.
Want to learn more about the technologies featured at the event?