A multinational company that produces closures was facing a millionaire lawsuit from a beverages company because when using one their products the beverages developed an off-flavor in the mouth. After 2 years of unfruitful research trying to identify the problem, the company contacted LAAE.
The sensory analysis conducted by LAAE defined the off-flavor as a mouth puckering sensation and using chromatography and mass spectrometry proceeded to characterise the molecule causing it.
The molecule was identified. It was present at levels below one part per billion and its origin was a component of the glue used in the process. Changing the glue for a similar one solved the problem for the company.