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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 |
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:
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:
Alfatestlab is equipped with a full range of scientific instruments for the analysis and optimization of cosmetic formulations, and can provide analytical support to your R&D or quality control groups by monitoring a large number of physical parameters of raw materials, intermediate or final formulations.
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Do you smell alcohol when you open a package of sandwich bread? Find out why with this electronic nose comparison study of four brands of prepackaged bread and a bakery product!
Sensory analysis is an efficient tool to compare competitors’ products to the target leaders’ one in the market, to develop a new product or to improve a current one. In this study, 4 brands of chocolate hazelnut spreads were characterized to compare their aroma profiles in order timprove, re-formulate or re-engineer products.
In this study an objective and neutral olfactive evaluation through an electronic nose has been performed on recycled PET samples. The differences respect to a reference have been clearly identified, allowing to improve the recycling processes and accelerate product development.
Analysis of coffee particle characteristics, coffee creaming and bulk powder flow properties together with sensory analysis and high resolution SEM images can help you improve your coffee production process.