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- Sensory Analysis Instruments
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Odor, Taste & Visual Analysis

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• Electronic Nose Application Notes


• Electronic Tongue Application Notes

Mentions légales
Plan du site

>>Sampling Devices<<
Solid Phase Micro Extraction (SPME)
Solid Phase Dynamic Extraction (SPDE)
In Tube Extraction (ITEX)
Automated thermodesorption
Headspace generation systems for large volume samples
Petri-dish system
Flow cell
Gravimetric dilutor
Lab blender
>>Analyzers<<
FOX Electronic Nose
GEMINI Electronic Nose
HERACLES Electronic Nose
ASTREE Electronic Tongue
Taste Ranking Module for Astree
AIRSENSE Electronic Nose
IRIS Electronic Eye
PR2100 Gas Chromatograph
PR1250 Gas Chromatograph
>> Software<<
AroChemBase
Alpha Soft V12.3 for Heracles
Alpha Soft V12.3 for PR2100

AN20: Quantification Applications with E-Nose
AN21: Classification by origin with E-Nose – Application with Cereals
AN22: Analysis of volatile compounds with E-Nose – Application to olive oil
AN23: Origin of raw materials with E-Nose – Application to cocoa beans
AN24: Aroma comparison with E-Nose – Application to pure hops and blends
AN25: Odor Quality Control – Application to Petrochemical products
AN26: Classification by origin based on aroma – Application to meat products
AN27: Classification by composition based on aroma – Application to gelatin in Food Industry
AN28: Sensory benchmarking and Shelf life – Application to cookies
AN29: Contamination detection - Application to perfume packaging
AN30: Quality Control - Application to vinegar analysis
AN31: Quality Control - Application to surfactants analysis
AN32: Determination of contamination - Application to hexane in edible oils
AN33: Quality Control & contamination detection – Application to packaging material
AN34: Aroma differentiation based on Process & Origin – Application to Dairy Industry
AN35: Detection of benzene contamination – Application to carbonated drinks
AN36: Quality Control (fingerprint mass spectrometry) – Application to edible oils
AN37: Quantification monitoring with E-Nose (SAS-FMS) - Evaluation of fragrances in shampoo
AN38: Origin classification & process control with E-Nose - Analysis of alcoholic beverages
AN39: Quality Control of finished product with E-Nose – Application with Cognac
AN40: Quality Control of raw material with E-Nose – Application with waxes control
AN41: Odor characterization & quantification with E-Nose – environmental applications
AN42: Quality assurance with E-Nose – Application with meat products
AN43: Air quality monitoring with E-Nose - Environmental application
AN44: Quality control of finished product with E-Nose – Application with Mix bolognaise
AN45: Quality Control of raw material with E-nose - Application in the starch industry
AN46: Grain applications by Food Science Australia
AN47: Oil applications by Food Science Australia
AN48: Quality Control with E-Nose - Application with HDPE pellets
AN49: Rendering environment applications by Food Science Australia
AN50: Seafood applications by Food Science Australia
AN51: Origin of finished product with E-Nose – Application with orange juices
AN52: Shelf life monitoring with E-Nose – Effect of the packaging on juices
AN53: Quality Control with E-Nose – Screening of Pet food raw materials
AN54: Quality control monitoring with E-Nose – Application with chocolate aroma
AN55: Comparison of suppliers and QC monitoring with E-Nose – Application with caseinate
AN56: Discrimination and quantification with E-Nose – Application with milk
AN57: Origin and shelf life analysis with E-Nose – Application with rice
AN58: Shelf life monitoring with E-Nose – Quality Control of fresh fish
AN59: Monitoring of raw material with E-Nose – Application with aroma & flavor
AN60: Return on investment - Case study in food industry
AN61: Quality Control of pellets with E-Nose – Application with HdPE pellets
AN62: Quality Control of finished product with E-Nose – Detection of alcohol & spirit adulteration
AN63: Ultra Fast analysis with E-Nose – Application with alkanes
AN64: Ultra Fast analysis with E-Nose – Application with BTEX & HAP
AN65: Efficiency testing of an Odor Masking Strategy - Application to coating in pharmaceutical tablets
AN66: Aroma Quality Control – Application to food ingredients
ANT01: The Electronic Nose and the Electronic Tongue: a powerful Marketing & Sales tool in Japan
ANT02: Maturation & authenticity assessment – Application to tequila
ANT03: Aroma & taste Quality Control of medicines – Application to Chinese Medicine
ANH01: Quality Control & ageing monitoring with an E-Nose – Application with Omega-3
ANH02: Batch cross contamination monitoring with an E-Nose – Application with tea
ANH03: Characterization of Maturity & Variety by odor analysis – Example of Melon and Tomato
ANH04: Quantification of allergic component with E-Nose – Application with DiMethyl Fumarate
ANH05: Finished Product Comparison by Electronic Nose – Application with Malt Whisky Spirit
ANH06: Qualitative & Quantitative Retro-formulation - Application to spiced sauces
ANH07: Quality & Substantivity Testing of Fragrances - Application to skin care cream
ANH08: Influence of Process on Sensory Features - Application to Toasted Oak Wood in Wine-Making
ANH09: Sensory Quality & Rancidity Control - Application to Nut Mix Appetizers
ANH10: Efficiency Testing of Cleaning In Place Process - Application to the Pharmaceutical Industry
ANH11: Odor Conformity Control – Application to Personal Care Products
ANH12: Detection of Unpleasant Odor – Application to Omega-3
ANH13: Fast sensory characterization – Application to Virgin Olive Oil
ANH14: Off-odors Quantification & Quality Control – Application to Pet Food Ingredients

AT01: Organoleptic testing & sensory comparison – Application to Tea
AT02: Authentication of spirits - Application on cognac
AT03: Pungency level assessment with an E-Tongue – Application to Tabasco sauce
AT04: Benchmarking of competition – Application to beer flavor & aroma
AT05: Quantification, benchmarking & development – Application to coffee & caffeine
AT06: Taste assessment & synergistic effect – Application to Umami, GMP & IMP nucleotides
AT07: Bitterness determination – Application to coffee
AP01: Bitterness measurement – Application to pharmaceutical active drug
AP02: Benchmarking analysis – Application to pharmaceutical tablets
AP03: Bitterness masking efficiency testing – Application to pharmaceutical oral formulations
AP04: Ingredients stability testing – Application to the pharmaceutical industry
AP05: Taste and raw material optimization – Application to pharmaceuticals formulations
AP06: Bitterness of Original and Generic Products - Application to Orally Disintegrating Tablets
AP07: Optimization of Bitterness Masking - Application of Design of Experiment in Pharma
AP08: Taste Matching Optimization – Application to a pharmaceutical placebo for clinical trial
AP09: Selection on the Best Tasting Matrix – Application to food products for pediatric drug
ANT01: The Electronic Nose and the Electronic Tongue: a powerful Marketing & Sales tool in Japan
ANT02: Maturation & authenticity assessment – Application to tequila
ANT03: Aroma & taste Quality Control of medicines – Application to Chinese Medicine
ANT04: Flavor & Taste Evaluation – Application to new food products development
ANT05: Sensory Quality Assessment – Application to edible gelatin
ANT06: Sensory Quality Control – Application to tomato sauce
ANT07: Competitive Benchmarking on Sensory Quality – Application to Modena Balsamic Vinegar