Dosage of aromas (esters, thiols, …)

Aroma analysis allows for the identification and quantification of volatile compounds responsible for the olfactory and gustatory profile of food products, beverages, aromatic extracts, or technical formulations. Among the most studied families are esters, thiols, aldehydes, terpenes, and sulfur compounds, which contribute to a product's sensory signature. This analysis is essential for controlling aromatic quality, detecting defects, standardizing batches, and optimizing aromatic formulations.

Industrial challenges of aromatic compound dosage

In the food, beverage, natural extracts, and food contact material sectors, the precise management of aromas is essential. Esters often contribute fruity notes, thiols powerful and complex aromas, and aldehydes fresh or herbaceous notes. Their concentration directly influences the sensory perception of the final product.

The analysis allows us to:
• precisely characterize the aromatic profile of a product
• compare batches or suppliers of natural extracts
• detect compounds responsible for undesirable odors or deviations
• analyze aroma migration from packaging materials
• standardize aromatic formulations to guarantee a consistent signature

This service is also useful for R&D, reformulation, development of aromatic profiles or monitoring of sensory stability during storage.

Analytical methods: GC-MS and GC-Olfactometry (GC-O)

Aroma analysis relies primarily on gas chromatography coupled with mass spectrometry (GC-MS), an extremely sensitive technique that allows the identification of volatile compounds at very low concentrations. It offers high resolution and enables the separation of structurally similar molecules.

GC-olfactometry (GC-O) combines analytical separation with human sensory detection, enabling the identification of compounds that have a real impact on the perceived aroma. This analytical-sensory combination is particularly useful for:
• ranking odorant compounds according to their olfactory importance
• identifying the origin of an aroma defect
• validating complex aroma profiles

Extraction techniques such as SPME (Solid Phase Micro-Extraction) or DHS (Dynamic Headspace) can be used prior to analysis to concentrate volatile compounds.

Matrices analyzed and areas of application

This analysis is applicable to a wide range of matrices: fermented beverages, juices, food products, aromatic extracts, natural raw materials, technical flavorings, liquid or solid formulations, packaging likely to release or absorb volatile compounds.

Applications include:
• quality control and identification of fragrance compounds
• detection of contaminants or unwanted odors
• optimization of sensory profiles in R&D
• analysis of migrations in packaging materials
• standardization of natural or synthetic aromas

YesWeLab Support

YesWeLab relies on a network of laboratories specializing in chromatography and sensory analysis, selected for their expertise and compliance with ISO 17025 and COFRAC standards. We support you in choosing the appropriate methods (GC-MS, GC-O), interpreting the results, and implementing control plans tailored to your products and industrial challenges.

Thanks to our digital platform, you can manage your analyses, track your samples, and easily access your results. Since 2020, YesWeLab has been supporting flavor manufacturers, food companies, beverage industries, and packaging companies in mastering their flavor profiles.

Other analyses from the YesWeLab catalogue

• Terpene and sulfur compound analysis
• Packaging migration analysis