The Centro de Aromas performs shelf life studies, which can be defined as the period of time, after processing and/or packaging and storage under certain conditions, in which the food remains safe and suitable for human consumption (Labuza, 1994; Man, 2004). This means, that during this time it should keep both its sensory characteristics, and its microbiological, physicochemical, nutritional and functional characteristics, which depend on the conditions of formulation, processing, packaging, storage and handling.

Food systems are diverse, complex and active. Microbiological, enzymatic, and physicochemical reactions are interacting simultaneously at every point in time. Their shelf life can be evaluated either in real time or by simulated accelerated aging.

Real-time shelf life testing: This test assesses the preservation of food by measuring its sensory, microbiological, and physicochemical properties over a period of time at “normal” temperature. “Normal”, being defined here as the temperature at which the product will be conserved commercially.

Accelerated shelf life testing (ASLT): The accelerated tests shelf life is perhaps the most widely used method for shelf life testing today. This technique applies the kinetic model of the Arrhenius equation, according to which the speed of chemical reactions doubles for approximately every 10 °C increase in temperature. Several combinations of product/packaging, finished under different temperature conditions, with periodical samples up to the end of the shelf life. The shelf life under real-world storage conditions is then extrapolated from the experimental results. However, before one can make a final ruling on the validity or accuracy of prediction for a particular application, it is necessary to consider a general set of factors that influence the shelf life of the product. These include the structural/mechanical food properties, extrinsic properties such as temperature, relative humidity, packing atmosphere composition, etc., intrinsic characteristics such as pH, aw, nutrient availability, redox potential, presence of antibiotics, etc., and the microbial interactions and factors related to manufacturing and maintenace process, and to final handling.

If the ASLT conditions are chosen carefully, and appropriate algorithms are used for extrapolation, then shelf life under any known distribution can be predicted reliably.