Sensory quality control of food products
The development of reliable methods to assess the sensory quality of food and beverage products on the production line is an increasing need. Indeed, companies must ensure that the sensory quality of their products remains consistent and meet the desired specifications to avoid being rejected by the consumer.
For more than 20 years now, Alpha MOS has assisted industrials to set up instrumental sensory analysis methods to achieve the quality control of their production, to guarantee that their products are safe for consumption, free of any possible contamination and with consistent sensory features.
Our latest application note about the quality control of black pepper shows how to use HERACLES fast gas chromatography Electronic Nose
to detect possible contamination of by mineral oil and to assess the overall sensory quality of the spices.
The analysis with the electronic nose rapidly shows the significant differences of odor profiles existing between the different qualities of black pepper being related to the presence of oil contamination or not. After a calibration step, the electronic nose method also allows to quantify the proportion of oil contamination in the food product. Thanks to AroChemBase database
, it was also possible to find several molecules involved in the odor differences between black pepper qualities and contained in the contaminant. These molecules are mainly solvents, esters and terpenes.
For more information on the instrumental sensory analysis applied to the quality control of food products, request application note ANH27 about the sensory quality control of black pepper.