Odor is a critical variable in food and beverage manufacturing because it plays such an important role in consumer perceptions. And as consumers increasingly seek out authentic products with clean labels, plant-based ingredients and authentic global flavors, meeting demands around the taste and smell of these products has become more challenging and nuanced.

Digital olfaction is a sensory technology that seeks to replicate the biological capabilities of the human nose, but with more transparent and traceable results—and it has progressed to the point where it provides several advantages over human sensory panels. In this playbook, you’ll learn about the three key ways digital olfaction is helping food and beverage product development and manufacturing, including:

• Ingredient analysis
• Research and development
• Quality control

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