Food Mapping is a service provided by TNO Triskelion focusing on molecular fingerprinting of food products to identify molecular markers related to the quality attributes of these products.
Food Mapping has been successfully applied in several areas:
Identification of early markers related to quality loss in food products, such as meat.
Authenticity of food products, related to origin and food fraud.
Quality Mapping of food products: which molecular markers determine the difference between a high-quality product and a product of less quality? For instance, what makes a ‘good’ cognac a ‘good’ cognac?
Product development and product improvement: relating raw material composition and process parameters to sensory attributes by means of molecular markers.
Troubleshooting and problem solving where food products do not meet specification.
A wide range of high-end analytical technologies, e.g. UHPLC-HR-MS (Thermo Finnigan Orbitrap), GCxGC-TOF-MS (Leco Pegasus), LC-MS/MS (Waters Xevo TQS)
Various targeted and untargeted analytical methods covering volatile, non-volatile, polar and non-polar compounds, e.g. SPME-GCxGC-MS, umami LC-MS, oximation-silylation GC-MS
Homemade data-preprocessing, quality control and data-warehousing tools
Years of experience with several food matrices
More than 40 years experience in flavour research
Analytical facilities operate under ISO and GLP, if requested.
Strong collaboration with R&D partner TNO on multivariate statistics and food technology