We use cookies to give you the best personal experience on our website. If you continue to use our site without changing your cookie settings, you agree we may place these cookies on your device. You can change your cookie settings at any time but if you do , you may lose some functionality on our website . More information can be found in our privacy policy.
Please provide more information.
Stylus no longer supports Internet Explorer 7, 8 or 9. Please upgrade to IE 11, Chrome, Safari, Firefox or Edge. This will ensure you have the best possible experience on the site.
Brief Published: 23 Feb 2011

Beef: Authentic Flavour


Argentina’s world famous beef has been analysed by a team of specialists using a headspace technology, more usually used by perfumers, developed by the Swiss firm Givaudan.

Equipment captures and extracts flavours from a dish, allowing researchers to identify, isolate and describe every particular flavour.

The focus of the research is to generate new knowledge in flavours, ingredients and culinary trends to be translated into new additives for multiple applications such as salads, snacks and processed meats.

The research is part of a global programme called CulinaryTrek – Givaudan’s exploration of international cuisine to find new ingredients and combinations in order to develop more authentic flavours for consumers.