Maintaining volatile flavor compounds during heating | Food

Maintaining volatile flavor compounds during heating

Background
What we're looking for
What we can offer you
Who we are
Q&A

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Get them answered by the team at Edlong Flavour Solutions.

Background

Many food processing methods involve heating, which often leads to the loss of volatile flavor compounds, the organic molecules responsible for aroma and taste. These organic molecules can evaporate during thermal processing or even at room temperature, diminishing the sensory quality of the final product. As the use of natural and artificial flavors grows in importance across the industry, effective strategies to protect volatile flavor components during processing are increasingly critical. It is also important to ensure that the protected volatile flavor compounds are able to release during consumption.

What we're looking for

We are looking for ingredients or processing technologies that protect volatile flavor compounds during industrial heat processing and/or consumer cooking.

Solutions of interest include:

Encapsulation systems for thermal stability
Enzyme inhibitors that reduce flavor compound degradation
Heat-triggered release agents for flavor preservation
Biopolymer carriers for flavor retention
Cyclodextrin complexes for volatile stabilization
Lipid-based microencapsulation systems
Protein matrices for thermal flavor protection
Emulsion-based volatile delivery systems
Antioxidant systems for compound stabilization
Spray drying with stabilizers for heat protection
Vacuum microwave drying for flavor preservation
Low-temperature extrusion methods
Fluidized bed coating of flavor compounds

Our must-have requirements are:

Safe for human consumption
Compatible with hydrocarbons such as aldehydes and ketones
Solutions that maintain/protect volatile flavors up to 302°F (150°C) but not more than 500°F (260°C)

Our nice-to-have's are:

Ingredients that fall under natural flavor
Minimal impact on color
Minimal additional flavor added
Provide a shelf life of at least 6 months
Approved for use in food by the Flavor and Extract Manufacturers Association (FEMA) and classified as Generally Recognized as Safe (GRAS)

What's out of scope:

Ingredients with strong off-flavors

Acceptable technology readiness levels (TRL):

Levels 2-6

What we can offer you

Eligible partnership models:

Co-developmentLicensingCapstone projectSponsored researchFee-for-service

Benefits:

Sponsored Research

Funding is proposal-dependent, starting with a proof-of-concept project that has the potential for expansion based on results and opportunities. The funding is up to $50,000 for a six-month project.

Expertise

Edlong offers extensive expertise in flavor chemistry, fermentation, analytical chemistry, food science, and sensory science. Partners will have access to pilot plant and production experts, as well as global networking opportunities in the food industry.

Who we are

Every member of our team works together to ensure that our dairy flavor solutions are formulated, packaged, and delivered in a way that consistently exceeds your expectations. Quite simply, delivering best-in-class responsiveness, reliability, and results is our promise to you. As individuals, our leadership includes entrepreneurs, subject matter experts, industry board members, foodies, and even former world record holders.

Learn more

Reviewers

Julie Drainville

Director - Global Sensory and Innovation

Q&A with Edlong Flavour Solutions

The Q&A is now closed.

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Hello, I am looking forward to submitting a proposal to this RFP. I am wondering if Indirect/Overhead costs are allowed as part of the proposed budget. Thank you!

Lucas Busta, Principal Investigator, University of Minnesota, Duluth

June 12, 2025

Hi Lucas, yes indirect/overhead costs would be allowed. Thank you, look forward to your proposal.

Julie Drainville, Director - Global Sensory and Innovation, Edlong Flavour Solutions

June 20, 2025

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What is the timeline for awarding funds to begin this project? Is there a chance to extend beyond six months if the work is successful?

Jennifer Holt, Principal Investigator, Valparaiso University

June 17, 2025

Hi Jennifer, we are flexible on the timeline to award funds but hoping to make a decision by the end of August. For the right opportunity we would consider extending the research beyond 6 months. Thanks for the questions.

Julie Drainville, Director - Global Sensory and Innovation, Edlong Flavour Solutions

June 20, 2025

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Academic researchersStartups

Seeking partners focused on

Food Chemistry & BiochemistryFood Engineering & ProcessingFood MicrobiologyMicrobiologyProteomicsThermodynamicsBiochemical EngineeringFlavor TechnologyBiotechnology