Applications notes list

Alpha MOS applications notes

Consult Alpa MOS application notes list classified by:
• instrument: electronic nose, electronic tongue, visual analyser,
• application: food and beverage, pharmaceutical, chemistry, plastic and packaging, cosmetic, environment.

Part of these documents are available in the ressources or on request specifying the application note code.


Applications notes by instrument


Electronic nose

  • AN20: Quantification Applications with E-Nose
  • AN21: Classification by origin with E-Nose – Application with Cereals
  • AN22: Analysis of volatile compounds with E-Nose – Application to olive oil
  • AN23: Origin of raw materials with E-Nose – Application to cocoa beans
  • AN24: Aroma comparison with E-Nose – Application to pure hops and blends
  • AN25: Odor Quality Control – Application to Petrochemical products
  • AN26: Classification by origin based on aroma – Application to meat products
  • AN27: Classification by composition based on aroma – Application to gelatin in Food Industry
  • AN28: Sensory benchmarking and Shelf life – Application to cookies
  • AN29: Contamination detection - Application to perfume packaging
  • AN30: Quality Control - Application to vinegar analysis
  • AN31: Quality Control - Application to surfactants analysis
  • AN32: Determination of contamination - Application to hexane in edible oils
  • AN33: Quality Control & contamination detection – Application to packaging material
  • AN34: Aroma differentiation based on Process & Origin – Application to Dairy Industry
  • AN35: Detection of benzene contamination – Application to carbonated drinks
  • AN36: Quality Control (fingerprint mass spectrometry) – Application to edible oils
  • AN37: Quantification monitoring with E-Nose (SAS-FMS) - Evaluation of fragrances in shampoo
  • AN38: Origin classification & process control with E-Nose - Analysis of alcoholic beverages
  • AN39: Quality Control of finished product with E-Nose – Application with Cognac
  • AN40: Quality Control of raw material with E-Nose – Application with waxes control
  • AN41: Odor characterization & quantification with E-Nose – environmental applications
  • AN42: Quality assurance with E-Nose – Application with meat products
  • AN43: Air quality monitoring with E-Nose - Environmental application
  • AN44: Quality control of finished product with E-Nose – Application with Mix bolognaise
  • AN45: Quality Control of raw material with E-nose - Application in the starch industry
  • AN46: Grain applications by Food Science Australia
  • AN47: Oil applications by Food Science Australia
  • AN48: Quality Control with E-Nose - Application with HDPE pellets
  • AN49: Rendering environment applications by Food Science Australia
  • AN50: Seafood applications by Food Science Australia
  • AN51: Origin of finished product with E-Nose – Application with orange juices
  • AN52: Shelf life monitoring with E-Nose – Effect of the packaging on juices
  • AN53: Quality Control with E-Nose – Screening of Pet food raw materials
  • AN54: Quality control monitoring with E-Nose – Application with chocolate aroma
  • AN55: Comparison of suppliers and QC monitoring with E-Nose – Application with caseinate
  • AN56: Discrimination and quantification with E-Nose – Application with milk
  • AN57: Origin and shelf life analysis with E-Nose – Application with rice
  • AN58: Shelf life monitoring with E-Nose – Quality Control of fresh fish
  • AN59: Monitoring of raw material with E-Nose – Application with aroma & flavor
  • AN60: Return on investment - Case study in food industry
  • AN61: Quality Control of pellets with E-Nose – Application with HdPE pellets
  • AN62: Quality Control of finished product with E-Nose – Detection of alcohol & spirit adulteration
  • AN63: Ultra Fast analysis with E-Nose – Application with alkanes
  • AN64: Ultra Fast analysis with E-Nose – Application with BTEX & HAP
  • AN65: Efficiency testing of an Odor Masking Strategy - Application to coating in pharmaceutical tablets
  • AN66: Aroma Quality Control – Application to food ingredients
  • AN67: Efficiency Testing of Cleaning In Place Process – Application to beverage industry
  • ANH01: Quality Control & ageing monitoring with an E-Nose – Application to Omega-3
  • ANH02: Batch cross contamination monitoring with an E-Nose – Application to tea
  • ANH03: Characterization of Maturity & Variety by odor analysis – Example of Melon and Tomato
  • ANH04: Quantification of allergic component with E-Nose – Application with DiMethyl Fumarate Alpha MOS Application Notes 2
  • ANH05: Finished Product Comparison by Electronic Nose – Application with Malt Whisky Spirit
  • ANH06: Qualitative & Quantitative Product retro-formulation - Application to spiced sauce
  • ANH07: Quality & Substantivity Testing of Fragrances - Application to skin care cream
  • ANH08: Influence of Process on Sensory Features - Application to Toasted Oak Wood in Wine-Making
  • ANH09: Sensory Quality & Rancidity Control - Application to Nut Mix Appetizers
  • ANH10: Efficiency Testing of Cleaning In Place Process - Application to the Pharmaceutical Industry
  • ANH11: Odor Conformity Control – Application to Personal Care Products
  • ANH12: Detection of Unpleasant Odor – Application to Omega-3
  • ANH13: Fast sensory characterization – Application to Virgin Olive Oil
  • ANH14: Off-odors Quantification & Quality Control – Application to Pet Food Ingredients
  • ANH15: Water off-odor analysis by Fast Gas Chromatography
  • ANH16: Detection & quantification of diacetyl - Application to orange juice
  • ANH17: Odor Quality Control of Plastic Materials - Application to Polyethylene Pellets
  • ANH18: Determination of Sensory Scores - Application to Vegetal Oils Assessed by a Panel
  • ANH19: Monitoring Food Suppliers’ Quality - Application to Basmati Rice quality
  • ANH20: Wheat off flavor assessment with analytical instrument
  • ANH21: Quantification of dioxan in shampoo with HERACLES Dual Fast GC E-Nose
  • ANH22: E-liquids for E-cigarette: Nicotine Quantification & Aroma Characterization
  • ANH23: Monitoring Food Suppliers’ Quality - Application to coffee quality
  • ANH24: Quantification of p-cresol in milk with HERACLES Dual Fast GC E-Nose
  • ANH25: Detection of Limonene Contamination in Recycled Plastics Using Dual Fast GC E-Nose
  • ANPR01: Detection of Residual Solvents in Pharmaceutical Products Using Dual Fast GC
  • ANU01: Batch to Batch QC using ULYS-S and GC-O – Application to Ranch sauce
  • ANT01: The Electronic Nose and the Electronic Tongue: a powerful Marketing & Sales tool in Japan
  • ANT02: Maturation & authenticity assessment – Application to tequila
  • ANT03: Aroma & taste Quality Control of medicines – Application to Chinese Medicine
  • ANT04: Flavor & Taste Evaluation – Application to new food products development
  • ANT05: Sensory Quality Assessment – Application to edible gelatin
  • ANT06: Sensory Quality Control – Application to tomato sauce
  • ANT07: Competitive Benchmarking on Sensory Quality – Application to Modena Balsamic Vinegar
  • ANTI01: Instrumental Multi-Sensory Characterization - Application to processed cheese

Electronic tongue

  • AT01: Organoleptic testing & sensory comparison – Application to Tea
  • AT02: Authentication of spirits - Application on cognac
  • AT03: Pungency level assessment with an E-Tongue – Application to Tabasco sauce
  • AT04: Benchmarking of competition – Application to beer flavor & aroma
  • AT05: Quantification, benchmarking & development – Application to coffee & caffeine
  • AT06: Taste assessment & synergistic effect – Application to Umami, GMP & IMP nucleotides
  • AT07: Bitterness determination – Application to coffee
  • AT08: Bitterness level quantification with the E-Tongue – Application to olive oil
  • AT09: Spiciness quantification with the E-Tongue – Application to anti-termite products
  • AP01: Bitterness measurement – Application to pharmaceutical active drug
  • AP02: Benchmarking analysis – Application to pharmaceutical tablets
  • AP03: Bitterness masking efficiency testing – Application to pharmaceutical oral formulations
  • AP04: Ingredients stability testing – Application to the pharmaceutical industry
  • AP05: Taste and raw material optimization – Application to pharmaceuticals formulations
  • AP06: Bitterness of Original and Generic Products - Application to Orally Disintegrating Tablets
  • AP07: Optimization of Bitterness Masking - Application of Design of Experiment in Pharma
  • AP08: Taste Matching Optimization – Application to a pharmaceutical placebo for clinical trial
  • AP09: Selection on the Best Tasting Matrix – Application to food products for pediatric drug
  • ANT01: The Electronic Nose and the Electronic Tongue: a powerful Marketing & Sales tool in Japan
  • ANT02: Maturation & authenticity assessment – Application to tequila
  • ANT03: Aroma & taste Quality Control of medicines – Application to Chinese Medicine
  • ANT04: Flavor & Taste Evaluation – Application to new food products development
  • ANT05: Sensory Quality Assessment – Application to edible gelatin
  • ANT06: Sensory Quality Control – Application to tomato sauce
  • ANT07: Competitive Benchmarking on Sensory Quality – Application to Modena Balsamic Vinegar
  • ANTI01: Instrumental Multi-Sensory Characterization - Application to processed cheese

Visual analyzer

  • ANI01: Control of Visual Quality Consistency - Application to Ham Slices
  • ANTI01: Instrumental Multi-Sensory Characterization - Application to processed cheese

Applications notes by application


Food

  • AN21: Classification of meat products by origin with E-Nose – Application with Cereals
  • AN22: Analysis of volatile compounds with E-Nose – Application to olive oil
  • AN23: Origin of raw materials with E-Nose – Application to cocoa beans
  • AN24: Aroma comparison with E-Nose – Application to pure hops and blends
  • AN26: Classification by origin based on aroma – Application to meat products
  • AN27: Classification by composition based on aroma – Application to gelatin in Food Industry
  • AN28: Sensory benchmarking and Shelf life – Application to cookies
  • AN30: Quality Control - Application to vinegar analysis
  • AN32: Determination of contamination - Application to hexane in edible oils
  • AN34: Aroma differentiation based on Process & Origin – Application to Dairy Industry
  • AN36: Quality Control (fingerprint mass spectrometry) – Application to edible oils
  • AN42: Quality assurance with E-Nose – Application with meat products
  • AN44: Quality control of finished product with E-Nose – Application with Mix bolognaise
  • AN45: Quality Control of raw material with E-nose - Application in the starch industry
  • AN46: Grain applications by Food Science Australia
  • AN47: Oil applications by Food Science Australia
  • AN50: Seafood applications by Food Science Australia
  • AN53: Quality Control with E-Nose – Screening of Pet food raw materials
  • AN54: Quality control monitoring with E-Nose – Application with chocolate aroma
  • AN55: Comparison of suppliers and QC monitoring with E-Nose – Application with caseinate
  • AN56: Discrimination and quantification with E-Nose – Application with milk
  • AN57: Origin and shelf life analysis with E-Nose – Application with rice 4
  • AN58: Shelf life monitoring with E-Nose – Quality Control of fresh fish
  • AN59: Monitoring of raw material with E-Nose – Application with aroma & flavor
  • AN65: Aroma Quality Control – Application to food ingredients
  • ANH03: Characterization of Maturity & Variety by odor analysis – Example of Melon and Tomato
  • ANH04: Quantification of allergic component with E-Nose – Application with DiMethyl Fumarate
  • ANH06: Qualitative & Quantitative Product retro-formulation - Application to spiced sauce
  • ANH09: Sensory Quality & Rancidity Control - Application to Nut Mix Appetizers
  • ANH12: Detection of Unpleasant Odor – Application to Omega-3
  • ANH13: Fast sensory characterization – Application to Virgin Olive Oil
  • ANH14: Off-odors Quantification & Quality Control – Application to Pet Food Ingredients
  • ANH18: Determination of Sensory Scores - Application to Vegetal Oils Assessed by a Panel
  • ANH19: Monitoring Food Suppliers’ Quality - Application to Basmati Rice quality
  • ANH20: Wheat off flavor assessment with analytical instrument
  • ANH22: E-liquids for E-cigarette: Nicotine Quantification & Aroma Characterization
  • ANH24: Quantification of p-cresol in milk with HERACLES Dual Fast GC E-Nose
  • ANU01: Batch to Batch QC using ULYS-S and GC-O – Application to Ranch sauce
  • AT03: Pungency level assessment with an E-Tongue – Application to Tabasco sauce
  • AT06: Taste assessment & synergistic effect – Application to Umami, GMP & IMP nucleotides
  • AT08: Bitterness level quantification with the E-Tongue – Application to olive oil
  • ANT01: The Electronic Nose and the Electronic Tongue: a powerful Marketing & Sales tool in Japan
  • ANT04: Flavor & Taste Evaluation – Application to new food products development
  • ANT05: Sensory Quality Assessment – Application to edible gelatin
  • ANT06: Sensory Quality Control – Application to tomato sauce
  • ANT07: Competitive Benchmarking on Sensory Quality – Application to Modena Balsamic Vinegar
  • ANI01: Control of Visual Quality Consistency - Application to Ham Slices
  • ANTI01: Instrumental Multi-Sensory Characterization - Application to processed cheese

Beverage

  • AN35: Detection of benzene contamination – Application to carbonated drinks
  • AN38: Origin classification & process control with E-Nose - Analysis of alcoholic beverages
  • AN39: Quality Control of finished product with E-Nose – Application with Cognac
  • AN51: Origin of finished product with E-Nose – Application with orange juices
  • AN52: Shelf life monitoring with E-Nose – Effect of the packaging on juices
  • AN62: Quality Control of finished product with E-Nose – Detection of alcohol & spirit adulteration
  • AN67: Efficiency Testing of Cleaning In Place Process – Application to beverage industry
  • ANT02: Maturation & authenticity assessment – Application to tequila
  • AT01: Organoleptic testing & sensory comparison – Application to Tea
  • AT02: Authentication of spirits - Application on cognac
  • AT04: Benchmarking of competition – Application to beer flavor & aroma
  • AT05: Quantification, benchmarking & development – Application to coffee & caffeine
  • AT07: Bitterness determination – Application to coffee
  • ANH02: Batch cross contamination monitoring with an E-Nose – Application with tea
  • ANH05: Finished Product Comparison by Electronic Nose – Application with Malt Whisky Spirit
  • ANH08: Influence of Process on Sensory Features - Application to Toasted Oak Wood in Wine-Making
  • ANH16: Detection & quantification of diacetyl - Application to orange juice
  • ANH23: Monitoring Food Suppliers’ Quality - Application to coffee quality

Pharmaceutical industry

  • AP01: Bitterness measurement – Application to pharmaceutical active drug
  • AP02: Benchmarking analysis – Application to pharmaceutical tablets
  • AP03: Bitterness masking efficiency testing – Application to pharmaceutical oral formulations
  • AP04: Ingredients stability testing – Application to the pharmaceutical industry
  • AP05: Taste and raw material optimization – Application to pharmaceuticals formulations
  • AP06: Bitterness of Original and Generic Products - Application to Orally Disintegrating Tablets
  • AP07: Optimization of Bitterness Masking - Application of Design of Experiment in Pharma
  • AP08: Taste Matching Optimization – Application to a pharmaceutical placebo for clinical trial
  • AP09: Selection on the Best Tasting Matrix – Application to food products for pediatric drug
  • ANT03: Aroma & taste Quality Control of medicines – Application to Chinese Medicine
  • AN59: Monitoring of raw material with E-Nose – Application with aroma & flavor
  • AN65: Efficiency testing of an Odor Masking Strategy - Application to coating in pharmaceutical tablets
  • ANH10: Efficiency Testing of Cleaning In Place Process - Application to the Pharmaceutical Industry
  • ANPR01: Detection of Residual Solvents in Pharmaceutical Products Using Dual Fast GC

Chemistry

  • AN25: Odor Quality Control – Application to Petrochemical products
  • AN31: Quality Control - Application to surfactants analysis
  • AN40: Quality Control of raw material with E-Nose – Application with waxes control
  • AN63: Ultra Fast analysis with E-Nose – Application with alkanes
  • AN64: Ultra Fast analysis with E-Nose – Application with BTEX & HAP
  • AT09: Spiciness quantification with the E-Tongue – Application to anti-termite products

Plastic & Packaging

  • AN29: Contamination detection - Application to perfume packaging
  • AN33: Quality Control & contamination detection – Application to packaging material
  • AN48: Quality Control with E-Nose - Application with HDPE pellets
  • AN61: Quality Control of pellets with E-Nose – Application with HdPE pellets
  • ANH17: Odor Quality Control of Plastic Materials - Application to Polyethylene Pellets
  • ANH25: Detection of Limonene Contamination in Recycled Plastics Using Dual Fast GC E-Nose

Cosmetic, perfumery

  • AN37: Quantification monitoring with E-Nose (SAS-FMS) - Evaluation of fragrances in shampoo
  • ANH07: Quality & Substantivity Testing of Fragrances - Application to skin care cream
  • ANH11: Odor Conformity Control – Application to Personal Care Products
  • ANH21: Quantification of dioxan in shampoo with HERACLES Dual Fast GC E-Nose

Environment

  • AN41: Odor characterization & quantification with E-Nose – environmental applications
  • AN43: Air quality monitoring with E-Nose - Environmental application
  • AN49: Rendering environment applications by Food Science Australia
  • AN63: Ultra Fast analysis with E-Nose – Application with alkanes
  • AN64: Ultra Fast analysis with E-Nose – Application with BTEX & HAP