Specific Equipment and Analyses

GC-MS-ODP

The study of Volatile Organic Compounds or VOCs is performed using
gas chromatography( GC), coupled with both a mass spectrometer( MS) and an olfactory detection port-OPD (sniffing).

This device can be used to generate complete aromatic profiles, and also to detect the presence of a molecule and identify its odor.

The profiles obtained can be used for food pairing, also known as Food Pairing.

These results can be combined with sensory tests to identify the molecules behind descriptors generated by a qualified panel.

UPLC

Ultra-performance liquid chromatography instrument.

Used for the analysis of essential amino acid profiles in food product extracts: production of aminograms

Lloyd Instrument Texturometer

Instrument for measuring product texture. Custom measurement modules can be produced via 3D printing.

Used for monitoring the aging of food products.

3 Binder KF240 Climatic Chambers

Equipment for storing food products at controlled temperature and humidity (variable or constant). One of our chambers is also equipped with UVA – UVB lights

Used for product aging analyses (accelerated or real) and for determining use-by/best-before dates for food products.

Measurement of In Vitro Protein Digestibility

Used to compare the digestibility of different food products, this analysis involves reproducing in vitrot he human digestive system process by using enzymes and solutions simulating digestive fluids. Ultimately, it yields a digestibility index that is compared to those of reference foods.

Food pairing

This method, used in the food and gastronomy fields, aims to pair two foods based on the molecular similarity of their aromatic profiles.

This analysis is performed using GC-MS-ODP.

E.g.: kiwi and oyster