Some of the analytical methods developed, request by different companies in the agri-food sector, have been the determination of resveratrol and volatile phenols in wines. We have also compared the contribution of aromas from different closures in beers and mineral waters and we have assisted in the determination of aromas in bread.
In all cases, the methodologies used have been internally validated to guarantee the reliability of the results expressed in the corresponding certificates.
The technique used for the determination of cis- and trans-isomers of resveratrol was high performance liquid chromatography with a diode-array detector (HPLC-DAD), while for the determination of phenols it was necessary to use HS-SPME sample preparationtechnique coupled to gas chromatography (GC-FID), due to the low concentrations to be reached.
For the comparison of beer and water caps, we have used the electronic nose. In all cases, the results were kept under the strictest confidence.
Our applications areas:
- Development of new methods for chromatographic analysis of foodstuff
- Quality research and development (R&D) in food projects
- Food analysis service
- Advice on innovation subsidies and technology transfer
- Organisation of continuous learning: seminars and specialised courses in the field of analytical and food chemistry
- Advice on technical and regulatory issues in food analysis
- Research for specialised information on food issues
- Back to Technology transfer
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