Documentation

Brochure

La gamme de solutions Alpha MOS

Brochure Heracles NEO

Brochure Heracles QA

Marchés

Jus de fruits

Huiles & matières grasses

Café & thé

Alcools spiritueux

Produits laitiers

Arômes & fragrances

Assaisonnements & sauces

Pet food

Notes d'applications

ASTREE - Analyse goût

ANT02: Maturation & authenticity assessment – Application to tequila

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

ANT08: Competitive Benchmarking on Odor & Taste - Application to smoothies

ANTI01: Instrumental Multi-Sensory Characterization - Application to processed cheese

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

ANTH29: Instrumental Sensory Benchmarking - Application to coffee capsules

AN036NTE: Petfood benchmarking

HERACLES - Analyse d'odeur

ANH15: Water off-odor analysis by Fast Gas Chromatography

ANH16: Detection & quantification of diacetyl - Application to orange juice

ANH17: Odor Quality Control of Plastic Materials - Application to Polyethylene Pellets

ANH19: Monitoring Food Suppliers’ Quality - Application to Basmati Rice quality

ANH20: Wheat off flavor assessment with analytical instrument

ANH23: Monitoring Food Suppliers’ Quality - Application to coffee quality

ANH24: Quantification of p-cresol in milk with HERACLES Dual Fast GC E-Nose

ANH25: Detection of Limonene Contamination in Recycled Plastics Using Dual Fast GC E-Nose

ANH26: Sensory Characterization with Panel & E-Nose - Application to coconut oil

ANH27: Quality Control & Contamination Detection - Application to Black Pepper

ANH28: Evaluation of Purity & Contaminants - Application to food grade ethanol

ANHTI02: Instrumental Sensory Benchmarking - Application to sausages

ANT08: Competitive Benchmarking on Odor & Taste - Application to smoothies

ANTH29: Instrumental Sensory Benchmarking - Application to coffee capsules

AN035NT: Détection de l'adultération de jus d'orange

AN036NTE: Petfood Benchmarking

AN037N: Thés verts aromatisés à la menthe - Application de benchmarking

AN038N: Temps d'infusion de thé vert

AN004N: Determination of Sensory Scores - Application to Vegetable Oils Assessed by a Panel

IRIS - Analyse couleur & forme

ANTI01: Instrumental Multi-Sensory Characterization - Application to processed cheese

ANI01: Control of Visual Quality Consistency - Application to Ham Slices

ANI02: Evaluation of a Visual Defect - Application to apple flesh browning

ANI03: Evaluation of the Visual Conformity - Application to cake surface

ANI04: Detection of Visual Aspect Change Over Ageing - Application to Chocolate Blooming