Laboratory Equipment

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Laboratory equipment for Sensory & Chemical Analysis of volatiles (flavours)

Are you looking to set up or to improve your laboratory capacity for the analysis of flavours?

We can help you to define materials, equipment, methods and provide training and recommendation to your lab team. Eptes works with a growing number of companies and research organizations around the world to help them to build lab capacity through technical training and knowledge dissemination.

Building global analytical capacity is an involved and resource-intensive process. It requires significant upfront information to determine equipment and train lab technicians for the sensory and the analytical part. Eptes provides regular and ongoing support to customers and support them with ad-hoc guidance to address specific challenges in aroma analyses and sensory.

Eptes has developed a new innovative versatile Cold Trap IS1609 equipment for selective and non-selective trapping and collecting at low and cryogenic temperatures aroma compounds.

In the field of aroma analysis, traditionally, the cold trap technique is a method used to condense and capture volatile aroma compounds from a gas stream by cooling them to low temperatures. This technique is particularly useful in various applications to separate and identify complex mix of aroma compounds.

The principle behind the new Cold Trap equipment involves using a cooling mechanism to lower the temperature in the trapping chamber, causing the volatile compounds to condense and be trapped. In the Cold Trap IS1609 It employs liquid nitrogen as a cooling liquid to achieve the required low temperatures.

The equipment includes a cooling chamber and a module which can be set and control the temperature at any level between the ranges of room temperature to -180°C (~93K). 

Sampling flavours in food can be easy. After setting the temperature in the cooling chamber at any level between room temperature and a cryogenic temperature such as -180°C, samples such as volatiles can be pumped and introduced in the cooling equipment.

Sample are then collected and analyzed with conventional chromatography methods.  

Eptes Cold Trap IS1609 is easy to use, the average cooling and sampling time is about 20-30min, but this depends also on the applications. It allows also selective and non-selective trapping of volatiles: the instrument enables to collect the whole sample or only fractions of it. Thus, it permits to obtain a selective class of compounds in the sample. 

There are many other advantages of using IS1609; first, it allows sampling total flavours in one single step. Thus it has the advantage of keeping the stability and the integrity of volatiles compounds.  Eptes Cold Trap IS1609 is effective for cryo-separation or cryo-distillation of samples based on temperature increase or decrease.

Cold Trap For Flavours

Selective and non-selective trapping and collecting of aroma compounds at low and cryogenic temperatures.

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Eptes Data Science

Data Science is the analysis of a large set of data produced from different sources. At Eptes, we are working on the development and the coordination of a long-term, flexible and open International Network and digital platform for linking natural molecules present in edible plants and food and their characterization to health condition.

International Research Project

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