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.
  • 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.

Scroll to Top