{"id":187513,"date":"2026-02-09T14:40:13","date_gmt":"2026-02-09T13:40:13","guid":{"rendered":"https:\/\/www.ainia.com\/?p=187513"},"modified":"2026-05-04T11:44:40","modified_gmt":"2026-05-04T10:44:40","slug":"4-keys-to-preserve-the-organoleptic-quality-of-food-ingredients","status":"publish","type":"post","link":"https:\/\/www.ainia.com\/en\/ainia-news\/4-keys-to-preserve-the-organoleptic-quality-of-food-ingredients\/","title":{"rendered":"4 keys to preserve the organoleptic quality of food ingredients"},"content":{"rendered":"
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[vc_row][vc_column][vc_column_text css=\u201d\u201d]Market pressure to develop new ingredients that are more natural, traceable and minimally processed<\/strong> is accelerating demand for sustainable botanical extracts with increasingly stable and well-defined aroma and colour profiles. However, conventional extraction methods can degrade volatile compounds, oxidise natural pigments and alter the final sensory profile. These losses directly affect critical attributes such as aroma intensity, freshness, colour stability and batch-to-batch uniformity, creating a cross-cutting challenge for the agri-food sector.In practice, the stability of an extract\u2019s aroma and colour depends both on the intrinsic quality of the raw material and on the conditions applied during processing. Preserving volatile compounds and natural pigments requires a combination of good practices, control of critical parameters and the right technologies. Below are the factors that most strongly influence the<\/strong> organoleptic quality of food<\/strong> ingredients and extracts.\n