ACADEMIA

We are ready to contribute to the database with our research!

FREE*

(*after contributing at least 5 incidents)

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INDUSTRY

We only need info what happened and/or how to prevent incidents.

12.99 EUR/month*

(*paid annually)

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WHAT IS FLAVODATA?

Flavodata is a database of off-flavor incidents in food. It is a search and publishing tool for all food related parties.

It withholds all incidents available in the scientific literature, but also unpublished incidents from our partner research institutes and you and is continually updated to help food producers solve and prevent off-flavors in their products.

Rapid answers can be given to questions like:

  1. Why has my product developed a specific off-flavor?
  2. Are there potential off-flavor risks to my products?
  3. I analysed my sample, I know the retention index, what is the compound?
  4. What is the source of a certain compound?

FLAVODATA GUARANTEE: in case the “Industry user” (paid user) cannot find an incident in the database to solve their off-flavor issue, the off-flavor laboratory analysis is free of charge.

WHAT INFORMATION CAN BE FOUND?

Product categories

Flavodata lists 500+ products clustered into categories (for example Food/Food Items/Foodstuff -> Dairy Products -> Cream Cheese). Product category autocomplete search box helps you easily find a product of interest.

An endless number of products from one sub-category can be selected (Cheese, Sour cream, Cottage cheese, etc. from the sub-category Dairy Products) and one is able to toggle between the products.

Off-flavor incidents

By selecting a product (dark grey colour) a list of compounds filters down by showing only the compounds and incidents related to selected products (an example: Cheese is related to 2-Bromo-4-methylphenol, Allyl trisulfice, Allicin, p-Cresol, 2-Phenylethanol and 2-phenylacetaldehyde).

By selecting one or all, information about the incident occurs (molecule name, production step, product, off-flavor, molecules causing the incident and short summary). This is a perfect tool for studying incidents to prevent off-flavors in your products.

One can “Open incident” to see the incident in more detail, for example developing mechanism: Cross-contamination of apple juice with the strain Streptomyces spp. causes an excessive metabolic formation of 1-octen-3-ol which is associated with mushroom-like off-flavor and solution: In order to avoid cross-contamination at transporation stage, transporation vessels for apple juice should be double-washed,

or “More info” to see the off-flavor causing molecule in more detail (odor thresholds, retention indices, pure flavour quality, and all connected product categories and incidents).

Off-favor qualities

Once the product type is defined, user can filter the search even further by selecting an off-flavor description “Flavor quality” from the flavor tree pop-up engine. This tool is necessary in case of an existing off-flavor incident, where the off-flavor can be described. Again, autocomplete helps with the search.

Notification system

Every user can set up a notification to products of interest, so you do not need to worry about being up-to-date with the latest scientific data on off-flavors. Every time a new incident is added to the category you will receive an e-mail notification.

Enter incidents

The real value of Flavodata is flavor scientist publishing unpublished off-flavor data. Their own expertise, you hardly had access to before. Of course, we welcome all industry users also to contribute, as those who contribute at least 5 incidents, get a free access for A YEAR (starting from the date the last one was accepted).

One can submit an incident and also discovery method if available (specific column, retention index, oven temperature ramp) to the database. Although, all publications go through peer-review before they are accepted.

The publishing is very simple, all you need to provide is the Product category associated with your incident (for example, Cheese), Molecule(s) causing the issue (butanoic acid ethyl ester and hexanoic acid ethyl ester), short Headline (The enzymes of the cheese microflora may cause a fruity off-flavor in cheese), Development mechanism to provide a brief description of developing mechanism of the off-flavor (The enzymes of the cheese microflora are involved in the formation of cheese esters, which give an undesired fruity (pineapple) off-flavour in cheddar cheese), Production step at what stage of the production line the incident has occurred (Ripening), Contamination vector to inform the incident’s source (for example, Microbiology), Solution to a procedure description used to eliminate the incident. Latter is optional, as it is not always available.

If the incident (both developing mechanism and/or solution) has an existing scientific literature source behind it (an article or a book), the source of information should be cited. If citation is not provided, the User is considered as an author.