Abstract
Computer-assisted methods for improving research and production in a food-flavour company are described. Methods of experimental design are used in planning experiments. Special programs are used for identification of components through correlation of mass spectra and gas chromatographic retention indices, and for the design of new synthetic routes. In flavour creation, a data base containing qualitative and quantitative information on flavours, relevant legislation and organoleptic properties of components, can be searched selectively in attempts to improve flavours and to identify better combinations of substances. A computer-assisted production system is described which ensures complete qualitative and quantitative control.
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