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Special & Labeled Food Flavour Analytical Standards
Cannot be used as flavouring agents or added to beverages.
All our Compounds are for research purposes only to be used as reference materials in analysis processes.
We help you with the following analyses
You can send us your samples and discover our flavour analytical platform including but not limited to food and beverages (GC-O, AEDA, Quantification, GC-MS and HPLC). We go beyond just reporting data, we analyze your results and help you to advance with your work.
Gas chromatography - Mass spectrometry or HPLC- coupled to different type of detectors: Different type of analysis and quantification of chemical contaminants in food and drinks samples performed by analytical chemists.
Gas chromatography-Olfactometry (GC-O): Qualitative analysis of samples and odor active compounds (including extraction, SAFE, and GC-Olfactometry RI-Values) performed by highly trained food chemists.
Aroma Extract Dilution Analysis (AEDA): Extraction followed by purification (SAFE) combined with gas chromatography-Olfactometry (GC-O) including identification using RI-values. Dilution stepwise and GC-Olfactometry performed by highly trained food chemists.
Quantification of selected flavour compounds: Quantification of selected flavour compounds via GC/MS carried out using stable isotope dilution analysis.
Some of Our Clients
SPECIAL FLAVORS IN WINE WORKSHOP, May 7-8, 2020, Vevey Switzerland
The flavor analysis and sensory workshop 2020 will be organized in Switzerland in the city of Vevey on May 7 - 8, 2020. This unique workshop will gather a large number of scientists from research organizations and from private wine industries to discuss the role of special flavors such as Rotundone, Hotrienol, Rose Oxide, Vitispirane, etc. in the overall taste and breakthroughts in analytical methods for the detection of special flavor compounds in different wine varieties.
Our latest news
Food Waste and by-products R & D abstracts – February & March 2018 Deep eutectic solvents pretreatment of agro-industrial food waste (research) Waste biomass from agro-food industries are a reliable […]
Food Waste and by-products R & D abstracts – April & May 2018 Food waste as a source of value‐added chemicals and materials: a biorefinery perspective (review) As the availability of […]
Aromas and flavours R & D abstracts – April & May 2018 Biogeneration of aroma compounds (review) Aroma compounds may be recovered from natural sources, produced by chemical synthesis or […]