Patrik Libander

FoI ingenjör

Tel

+46 10 516 66 47

Email

patrik.libander@ri.se

Location

Göteborg

Experimental specialist with focus on odour analysis.

Using Gas chromatography-Olfactometry (GC-O) to evaluate smell problems and characterization of odours from different matrixes. We lead out a small amount of the sample after GC separation, the odours are then evaluated by our screened sensory panellists with sensitive noses.

The volatile odorous compounds are collected with dynamic headspace sampling on adsorbent in combination with gas chromatography. GC-FID for quantification of the analytes, GC-MS for identification of the odorous components. GC-FPD for detection of sulphur containing compounds with low odour threshold.
Performe odor reduction analysis according to ISO 17299

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Ask me about

Ask me about

Tackling off-flavor challenges of Swedish legume protein concentrates

Off flavour management of pea protein concentrates. Applications of pea protein concentrates in food products. Improving pea protein concentrates.

Lignin to replace fossil bitumen in roofing felt

Fossil based bitumen in roofing felt will be substituted by as much renewable odour free lignin as possible. The product quality of the roofing felt will at the same time remain or even be improved.

Food ingredients - prototype development

Food ingredient manufacturing with focus on how different processing conditions affect the properties of the ingredient. Characterization of the functionality of ingredients can contribute to understanding which product applicatio…

Electronic nose

A sensor solution that can recognize odors, a so-called electronic nose or e-nose, can open up for innovation in several application areas. At RISE, we have the expertise required to help out with your particular challenges in the…

Evaluation of functionality and safety i

There is increasing interest in treated textiles and absorbent materials in products such as wound care, menstrual and incontinence products. By treating the textiles, you can prevent infection, unwanted odors and/or enable longer…

Optimization of flavour

How your new protein product tastes, smells, and is experienced is crucial to its success. Many proteins have some off-flavor and a scent that is not so pleasant. With the help of RISE's expertise and unique offerings in sens…

Aroma chemistry

Aroma, odour, scent – we have all the tools

Product design food and biomaterials

Future sustainable, healthy and tasty foods and functional biomaterials are developed by designing of composition, taste, nutrition, texture and structure.

Olfactometry

The test bed for olfactometry (odour analysis) in Sweden with wide competence of odour characterisation and odour problem solving.