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Aromas are invisible, intangible entities. But in creating a flavor or fragrance, it is important to know exactly what components the aroma you seek is made up of. Analytical department is equipped with devices like GC-MS, HPLC, LC-MS, and NMR. These devices make it possible to analyze flavors and aromas in volatile form: the scent of a living flower, the flavor components of a food. They allow us to continuously improve our understanding of fragrances and flavors.
Takasago is now working on developing several technologies for capturing aroma molecules in their natural state: Aromascope® and Aromashuttle®.
Takasago analyzes many samples from nature, market etc, and the analytical data collected are accumulated in our original DB, which is utilized for the development of brand new chemicals. |
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