Any question?
Help needed?

image

Sensory analysis

Electronic Nose

Because the sensorial quality of the products are key factors for success, smell and aroma analysis are very common requirements for industry. As a result, companies frequently use olfactory analysis, both during product development and quality control. The sensory analysis proposed in AlfatestLab allows an objective smell characterization of your products together with a chemical composition analysis, based on Kovats index, qualitative and quantitative analysis through statistical data processing and chemometrics.

Instruments Heracles II (Alphamos)
Samples Particles, Liquid dispersions, Powders, Materials
Industry Pharmaceutical, Inks, paints and coatings, Food and Drinks, Home & Personal Care

Quality Control

The consumer expects that his favourite products have a constant sensory quality. With objective and reliable measurements, the electronic nose helps to control the sensory profile of products all through the production line:

  • Sensory conformity tests: aroma control, off-odour detection, odorous contaminant detection
  • Consumer complaints investigation and identification of odorous defects subjected to a customer claim
  • Influence of the manufacturing process on food flavoring
  • Products aroma ageing follow-up, ingredients selection based on their shelf life and the stability of their sensory profile
  • Food packaging testing: evaluation of the impact of food-contact materials on the organoleptic quality of food.

Research & Development

The sensory profile, products aroma in particular, has a strong influence on consumers’ choice and preference. Thanks to its numerous applications, the electronic nose is a precious support tool for designing new products that meet consumers’ expectations:

  • Recipe optimization to reach a target sensory profile
  • Design of innovative product with a totally unique aroma
  • Product re-design (retro-engineering) to change or improve its sensory features: new recipe, new aroma, new packaging
  • Benchmarking of competitive products based on their sensory profile
  • Change of manufacturing process or ingredients substitution (sugar-free, low carb, etc) and assessment of the impact on product aroma.
Request information for this analysis

I have read the Privacy Policy

 I accept the processing of data for sending technical information and invitations to events