How is aroma released from foods? Which odors of products are generated through processing or arise during storage? Where does the characteristic odor of specific materials come from? The analysis of volatile organic compounds (VOCs) can aid in optimizing the sensory properties of products or in minimizing emissions that are potentially harmful to human health.
We investigate and characterize the emission of VOCs from a wide variety of products and (raw) materials. We tailor our analytical methods to the products and challenges of individual customers. We analyze the typical composition and patterns of VOCs from diverse sources such as biogenic raw materials, foods, plastics, consumer products, and waste. This provides us with important information about the presence or formation of chemical substances – both desirable and undesirable – that can aid in developing measures to prevent or promote specific substances.