Sensory analysis


Heracles II (Alphamos)

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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.

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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.