FOOD & BEVERAGE ANALYSIS

Stable isotopes can provide a tool of fast screening, since every fruit, leaf or vegetable product will have d13C, dD and d18O isotope ratios unique to the plant type and local growing conditions (groundwater, temperature and amount of sunshine). This allows researchers to analyse the origin and authenticity of food products, like honey and olive oil.                                                                    

High precision VOC analysis enhance research, flavor & fragrance development, quality control and enable online process monitoring in food & flavor industries.

Food origin analysis and adulteration detection

Screening of edible goods is important for ensuring they meet desired provenance, authenticity, or safety requirements. This analysis may be used to identify or verify a variety of factors, such as ingredient origin or the presence of unwanted chemicals. Isotopic analysis (e.g. δ13C, δ17O, or δ18O) can be used to discern a beverage’s water source or the origin of its sweetener (e.g. corn syrup versus sugar). Other testing can quantify potentially toxic levels of substances, such as hydrogen peroxide (H2O2), which is sometimes used as a food-bleaching agent.

Food aroma compound analysis

Aroma and its perception can influence buying decisions. It is therefore indispensable for the industry to understand what we smell and taste when e.g. drinking a cup of coffee or enjoying a piece of chocolate, at the very moment the flavor molecules hit our receptors. Flavor and taste of food can also vary over time, depending on raw materials or production processes etc. For a consistent brand image however, the aroma quality of food has to remain consistent.

Real-time VOC analysis provide scientists and the industry with a better understanding of sensory perception as well as gaining knowledge on important molecules which determine flavor, character and quality of food.