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RSSImprovement Of Flavor
March 4, 2009
•Case Study: Improvement Of Flavor
By MOCON, Inc.
Improvement of Flavor Study
A customer manufactures fruit and cereal bars. They recently launched a new strawberry bar and have been getting numerous complaints regarding lasc of flavor. During the launch process, a taste panel was utilized to test the flavor of both fresh product and that which had been packaged for 30 days. However, due to the short launch time, taste panels could not be conducted at 60,90 and 120 days. The company came to MOCON for "emergency" help.
MOCON was able to combine laboratory and technical specialist resources, utilizing Microanalytics (a MOCON Company) and our Consulting and Testing Services group to first determine the missing flavor component(s) and then analyze permeation rates of potential packaging materials for those components.
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