”This food is not rich enough in certain flavors,” ”We are keen to recreate the original aroma of this fruit,” ”We want to improve the unpleasant flavors in a food product.” To solve these aroma-related challenges, it is first necessary to scientifically clarify the root causes. Our advanced analytical technologies visualize the flavors at the molecular level, enabling ideal flavor design and effective problem-solving.
Using sophisticated analytical instruments and techniques such as Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O), we isolate and identify the key aroma constituents within complex food matrices. We have an extensive track record in identifying trace aroma components that were previously undiscovered. A landmark example is our world-first discovery of ”Yuzunone™,” a critical aroma component present in yuzu peel oil at a concentration of only a few ppm. This breakthrough has allowed us to reproduce the unique aroma of yuzu, clearly distinguishing it from other citrus fruits.

Food products are often susceptible to undesirable flavors (off-flavors) resulting from shelf-life deterioration, manufacturing stresses, or raw material variability. By utilizing GC-O, we identify the specific components responsible for these off-flavors, such as the degradation odors of fats and oils caused by light or oxidation, beany notes in soy proteins, and the heat-induced off-flavors from vitamin C-rich beverages. This allows us to develop high-precision masking agents tailored to the exact causative components, effectively restoring the intended flavor profile.
Furthermore, our proprietary retronasal aroma analysis technology, ”TRIPLE™”, enables flavor design that accounts for the temporal progression during consumption. By analyzing aroma dynamics across three distinct stages—”the moment it enters the mouth,” ”immediately after swallowing,” and ”the lingering aftertaste”—to understand component behavior, we provide highly satisfying flavors with controlled aroma release, such as enhancing richness or improving drinkability.