Non-Volatile Analytical Services
Non-Volatile Analytical Services
Non-volatile analysis tests quality markers in food that are non-aroma sensory components – things such as organic acids and sugars, protein or fat levels, or even how much oxygen is in the food’s package – that may affect flavor.
We can perform the following tests to measure and give you accurate component values, enabling you to make decisions around improvements to product quality:
- Extraction and quantification of norbixin, organic acids, benzoic acid, beta carotene, and sugars by High-performance liquid chromatography (HPLC). We measure quality markers by utilizing chromatographic separation and sensitive detection of analytes of interest.
- Fatty acid methyl ester extraction and quantification. This is the standard method of lipid content determination and characterization.
- Peroxide value measurement. This is the commonly accepted method for lipid oxidation determination in dairy ingredients; used as a shelf life quality bench mark
- In-package oxygen percentage measurement. Specialized testing is available for oxygen level determination in reduced oxygen packaging from 0.1% to 100%
- *Dairy fat by Mojonnier. We use a specialized centrifuge available for routine measurement of butter fat in dairy products. *This equipment is not common to most university sensory analysis labs.
- Spectrophotometry. Many food components yield different absorbance in the ultraviolet (UV) and visible range. Our lab can work up and run scanning and single wave length spectrophotometric methods, including enzyme kinetics, and turn around quick results.