Great taste and plant-based: Can advanced analytical tools help tackle flavour challenges in plant-based foods?

As the demand for plant-based food substitutes continues to rise, attention has turned to improving the flavour of these products, as they often lack the richness and complexity that consumers expect from traditional meat and dairy products.

In this webinar, Dr. Laura McGregor, Product Marketing Manager at SepSolve Analytical, will describe how to overcome common challenges associated with sampling and analyzing aroma volatiles using novel, automated extraction techniques combined with GCxGC-TOF MS and easy-to-use data analysis software. She will demonstrate this workflow for a range of food matrices, including protein powders, meat and dairy substitutes, and even plant-based ‘milk’ chocolate.

Key learning objectives

• Explore new techniques for the extraction and analysis of aroma volatiles to gain an understanding of plant-based flavorings
• Discover how GC×GC–TOF MS can provide more comprehensive aroma profiles and improved detection of off-odours
• Learn how smart software can automatically align and ‘spot the difference’ between complex aroma profiles to aid reverse engineering
• Explore real-world examples, including the comparison of protein powders and chocolate alternatives

Who should attend?

• GC(-MS) users who want to enhance their ability to analyze complex samples
• Food, fragrance and flavor scientists interested in how advanced analytical techniques can provide a competitive edge

Certificate of attendance
All webinar participants can request a certificate of attendance, including a learning outcomes summary, for continuing education purposes.