Objectification of aromas through chemical analysis of volatile organic components.

The quality and consistency of a food product is made transparent by measuring olfactory and gustatory elements

In our laboratory we work with sensitive analytical equipment that mimic taste.

We have an “electronic nose” (PTR-MS and Heracles) and an “electronic tongue” (ASTREE)

With this equipment we analyze the same patterns that are recognized by our olfactory bulb and taste buds

With this data we provide objective sensory profiles that are not subject to human variation and therefore can be used for measuring taste consistency of a product over a period of time.