Technical analysis is a useful and necessary tool for the development of new enzymes. However, scientific analysis will never be able to accurately predict the enzyme effect on the flavour in the final food application, so sensory analysis is an important step in all enzyme development work; especially for dairy applications and protein hydrolysates.

Over the years, Biocatalysts Ltd has developed strong flavour knowledge in enzyme modified cheese (EMC) flavours. Laboratory scale EMCs and protein hydrolysates are produced on site and are internally analysed by a small experienced flavour panel; which evaluate the most important flavours (free fatty acid and protein notes, bitterness, aromas) in order to select the most valuable and interesting enzymes.

When a professional flavour description is needed, the EMCs are sent to a world renowned sensory analysis laboratory; enabling us to produce detailed spider diagrams summarizing the flavour generated by our enzymes in EMCs.