Background:
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.
Strategy:
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.
Results:
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.