Food & Beverage

Sensory analysis of odor, taste, vision, via instrument for Food & Beverage industry.

Instrumental chemical & organoleptic testing of food & beverage

To assure food safety and food quality from farm to fork, sensory and chemical testing is required.

Indeed, the sensory features and chemical composition are key parameters in the food & beverage industry since they directly determine the quality and success of products.

Our instrumental solutions for sensory analysis of food & beverage products are designed to rapidly give answers to industrials facing sensory issues:


  • • Quality Control of food and beverage: sensory conformity testing, aroma control, off-odor detection, taste control, visual inspection
  • • New food or beverage product development: competition benchmarking, influence of process on aroma, taste or appearance, new process monitoring, food shelf life evaluation, aroma ageing follow-up
  • • Consumer claims monitoring on food products: identification of the origin of a defect (bad taste, malodor, visual flaw)
  • • Food packaging testing: assessment of the impact of the materials in contact with food on sensory quality

Examples of applications in sensory analysis of food & beverage

Using our chemical and sensory analysis instruments, a wide variety of applications on raw materials, food ingredients, processed food, beverages and food packaging have been successfully achieved in various areas.


  • Flavors, additives, ingredients, dairy
    • Quality control of flavors from a new supplier
    • Flavor concentration monitoring
    • Impact of ingredients substitution on taste (sweeteners, salts, etc)
    • Sensory conformity of additives (gums, starch, thickeners),
    • Possible off-odor detection in Omega-3
    • Sensory quality control of incoming raw materials (cereals, hops, malts, barley)
    • Impact of food coloring agents on color conformity
    • Milk shelf life follow-up
  • Oils & Fats
    • Stability of oils over ageing and oil rancidity control
    • Quantification of oils bitterness
    • Sensory quality control of oils
    • Detection of off-odor in oils
    • Analysis of Fatty Acid Methyl Esters (FAME) content in oils
    • Detection of solvent contamination in oils
  • Meat, fish
    • Quantification of lean / fat ratio in meat by visual evaluation
    • Sensory quality of gelatins
    • Benchmarking of competitive sausages
    • Bacteria detection in meat
    • Monitoring of the smoking level of bacon
    • Ageing of beef based on aspect
    • Visual characterization of various recipes of ham
    • Sensory quality of fish based on geographical origin
    • Seafood freshness control
    • Hydrocarbon taint detection in fish
    • Control of shrimps color and size
  • Fruits & vegetables
    • Fruits & vegetables aroma evaluation
    • Determination of optimum ripeness of fruits
    • Effect of storage on the sensory attributes of fruits & vegetables
    • Evaluation of grapes quality (taste and flavor) for the winemaking area
  • Soft drinks
    • Batch to batch consistency of fruit juice
    • Ranking of various tomato juices based on taste descriptors
    • Detection of diacetyl in orange juice
    • Analysis of benzene in soda
    • Quantification of coffee bitterness
    • Comparison of the sensory quality of teas from different origins
    • Monitoring of tea dilution rate
  • Alcoholic beverages
    • Quality control of woods chips used for wine maturation
    • Control of the toasting level of wine barrels (origin, prediction of astringency level)
    • Wine blending for taste and flavor matching
    • Taste mapping of wines
    • Sensory Profiling of Malt Whisky Brands
    • Counterfeiting & Adulteration Detection in Cognac
    • Comparison of the taste and aroma of various brands of beer
    • Quantification of Linalool In Beers
    • Determination of the optimal maturation degree of beers
  • Food packaging
    • Quality control of packaging materials in contact with food
    • Detection of residual monomer contaminants in plastic bottles
    • Detection of possible contamination from multilaminated films on fruit juice
    • Selection of the packaging type that will best preserve instant coffee aroma
    • Quality control of synthetic corks used for wine bottling
    • Impact of the shutter type on wine aroma ageing
  • Processed food, confectionary
    • Sensory profiling of various brands of crisps
    • Taste profiling of various soups
    • Visual characterization of chocolate fat blooming defect

Advantages of instrumental sensory analysis in the food & beverage industry

  • • A global multi-sensory approach (odor, taste, vision) by combined use of electronic nose, electronic tongue and visual analyzer
  • • Reliable results produced from instrumental measurements that can be correlated with sensory panel evaluation
  • • Powerful analysis capabilities to better know the competition
  • • Easy-to-understand results giving decision tools for faster production batch release
  • • Fast results delivery that helps speed up products time to market
  • • A means to decrease internal workload on routine sensory testing
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