“We’re using GERSTEL technology, and the nice thing is that it’s geared toward flavor analysis, geared toward automation, and geared to be reproducible in ways that allow us look at this niche part of food chemistry.”

“For understanding the flavor changes in apple and orange juice, we’ve used Twister analyte extraction technology. We’ve used GERSTEL instrumentation on milk to determine how it can maintain its freshness for months. To see how we can preserve milk, and make it stable, we’ve used technology like the TDU and TDS units to understand vapor prints. That’s a great story for us, because we were trying to recreate off flavor compounds that come with milk storage.”