Sensory Analysis: Odor and Flavor Evaluation

Changes in odors and flavors in a product or the environment are signals to product manufacturers, property owners, and utilities that there may be an issue that needs attention. For product manufacturers, changing consumer tastes require frequent odor and flavor re-evaluations to determine product strategy. For utilities and property owners, everything from a tainted water supply to odors from manufacturing plants or MGP sites to potential security incidents could cause a bad odor or off-flavor. Regardless of the situation, odor and flavor issues are often complex and difficult to understand.

At GEI, we have the expertise to help you address odor and flavor issues. Sensory analysis methodologies first established at Arthur D. Little (ADL) over 25 years ago continue to be developed, refined, and taught at GEI today. We offer a rigorous approach to performing odor and flavor analysis, providing sensory staff training, and identifying and implementing solutions for a wide variety of odor and flavor-based challenges.

Our sensory analysts are part of the American Society for Testing and Materials Committee 18 where sensory methods used worldwide are written and approved. We are also members of the American Water Works Association Taste and Odor Committee, dedicated to the improvement of water quality and flavor, and the Master Brewer’s Association of the Americas.

GEI’s sensory staff has historically focused on the food and beverage, packaging, pharmaceutical, petroleum, legal, and chemical industries, and we continue to actively serve those industries today. We have also integrated our sensory analysis capabilities with our traditional environmental and water resources practices. For example, we can evaluate odors that may impact property development, train people to recognize odors and flavors that may be related to security issues and help meet the growing need for good-tasting drinking water