Competitive benchmarking, which consists of comparing one’s products or processes to the leaders’ ones, is a technique commonly employed by companies. This type of studies allows to position one’s products in the market versus competitors and to give indications in order to improve, re-engineer or re-formulate products.
An efficient and reliable method for getting detailed sensory information about target competitive products consists of using electronic nose, electronic tongue and electronic ey...
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The technical tools for sensory analysis enable you to increase the quality in food production. The sensory evaluation tools from Alpha MOS allow a fast and accurate analysis of the sensory parameters of your products (odor, taste and visual appearance).
Thanks to these tools, you can rapidly take action on your production line to fix any malfunction observed, for example a change in taste or an unpleasant off-odor.
With our sensory analysis tools, you can speed up your ability t...
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The smoothie market has grown rapidly over the last years, driven mostly by the consumption habits of people who skip meals or eat snack foods instead. Since smoothies are healthy and offer convenience and portability, the market is expected to grow intensively in the next years. Nowadays, many brands can be found on the market and it is important for each company to be able to differentiate from other competitors to keep their customers.
A study has been conducted in our laboratory on several brands o...
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Our analytical instruments allows you to assure a consistent quality for your products all through the manufacturing process.
Our sensory analysis tools help you monitor the odor, taste or visual quality of your food and beverage products. This way you can take action on your manufacturing process to change production parameters and thus monitor the odor, taste or visual appearance as desired.
Our at-line control tools enable to strictly check ra...
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Plastic recycling consists of recovering waste plastic and reprocessing the material into new products. Plastics such as Polyethylene (PE), polypropylene (PP), High Density Polyethylene (HDPE) and polyethylene terephthalate (PET) are increasingly recycled. However, the contamination of plastic can be a threat to the quality and security of recycled products. In order to minimize this risk, recycling factories count on dilution of possible contaminated sources and also on an intense cleaning process to eliminate mos...
Read the full article " Fast detection of off-odor and contaminants in recycled plastic "
Assuring a constant quality all over the production line is not always easy.
The isntruments and services in sensory analysis from Alpha MOS are designed to check the organoleptic properties of the production and help monitor them.
Our experts in sensory analysis are at your service to develop bespoke solutions providing results that meet your needs.
Our laboratory in sensory analysis services consists of a team of skilled and experience...
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Analysis of food and beverage is a key part of product development and quality control to ensure products safety and conformity. At Alpha MOS we provide the food and beverage industry with a range of testing services in chemical and sensory analysis.
We have over 20 years of experience worldwide in food and drink testing for safety and quality assessment of a variety of products: oils and fats, dairy products, seasonings, processed food, food ingredients, meat, fish, fruit juice, soft drinks, spirits, carbonated drinks, beer, wine, foo...
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Over storage, the visual aspect of some fruits sometimes changes. For example, the flesh of some apples can turn brown. To try to prevent or reduce this browning effect and avoid the appearance of this visual defect, different treatements can be applied to fruits. The efficiency of these treatments is evaluated based on a visual inspection of apples flesh, and an accurate measurement is necessary to compare the efficiency of various treatments.
A study has been conducted with IRI...
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When describing and characterizing the flavor of whisky and whisky malts, the phenolic content is an important indicator strongly related with the peaty and smoky flavor of a whisky. In whisky, phenolic compounds mainly originate from the smoking of barley, the thermal degradation and the maturation processes. Most often, the concentration in phenolic compounds is determined by UV/visible spectroscopy, HPLC or GC-MS.
By using the HERACLES fast gas chromatography electronic nose, Alpha MO...
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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 ar...
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Kentucky Bourbon is a typical American distillate. Raw materials and production processes influence the composition of the final liquid. In particular, maturation method affects aroma and taste of distillates. Sensory evaluation is an important method in monitoring and controlling aroma and taste during production.
A study was conducted at Alpha MOS laboratory for Campari Group in order to investigate sensory differences in aged bourbons based on their position and storage syste...
Read the full article " Influence of storage conditions on the sensory features of Bourbon "
Alpha MOS company specializes in sensory analysis and instrumental sensory evaluation for industrials from food and beverage areas.
Alpha MOS develops industrial solutions aimed at digitizing human senses upon measuring a chemical odor or taste fingerprint or a visual fingerprint of products.
Three of the human senses are reproduced by the analytical instruments designed by Alpha MOS :
Alpha MOS company specializes in sensory analysis, in particular for food and beverage industries.
Alpha MOS provides sensory analysis solutions to assure the quality and safety of food products at every step of the production, from farm to fork.
Sensory analysis enables to determine the quality, a crucial parameter for food and beverage products success on the market.
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Your are a food company and you need to conduct sensory analyses on your different food products?
Alpha MOS offer is the one you need. Indeed we propose several types of sensory analyses thanks to:
Our analytical instruments fo...
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Coconut oil is increasingly used in many personal care, homecare or food products, as a functional ingredient. That is why sensory panel or electronic nose methods are developed to strictly control the organoleptic properties of coconut oil and to guarantee a consistent sensory quality in the final product, with no defect and no adulteration of the oil.
A study has been conducted on several samples to evaluate the organoleptic features of coconut oils by means of a sensory panel and HERACLES Fast Ga...
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If the marketing of your product is based on its so unique and typical appearance, odor or taste, it can be very useful to reproduce them and to be sure of their consistency all through the production line.
A shape or a color modified, a different flavor or a manufacturing defect change the visual aspect, the odor or the taste of your product and can generate consumer claims, hence damage your reputation on this product.
Our sensory analysis solutions help you assure th...
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The success of your products relies heavily on their taste, the flavor they release or their visual aspect?
Assuring consistent sensory features for your products or organoleptic specifications within a range of acceptable values for the manufacturing of your products is made possible thanks to our sensory analysis techniques and to the use of our instruments at the production line.
Instrumental sensory analysis, within your manufacturin...
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In industries where non-denatured alcohol is used for food products manufacturing (spirits, flavors and extracts, vinegar, food dyes, candy glazes, yeast, various sprays, animal-feed supplements, etc), quality is critical. Food grade alcohol is assessed by organoleptic and analytical chemical methods to check it is neutral and free of foreign odors and tastes.
With our HERACLES Fast Gas Chromatography Electronic Nose you can analyze food grade ethanol to verify it...
Read the full article " Analysis of purity and off-odor contamination in food grade ethanol "
HERACLES e-nose is based on fast gas chromatography with 2 metal columns. The stability of these columns has been followed up over 3 years at Alpha MOS laboratory. This was achieved by conducting the recommended weekly diagnostic with a mixture of alkanes ranging from n-hexane (C6) to n-hexadecane (C16) and recording all the analysis results.
The diagnostic analysis was performed on a set of columns MXT-5 and MXT-1701, delivered in standard with the instrument. During this 3-year period, around 30 000 assays o...
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One of the major concerns of food producers is to avoid consumer claims by applying strict controls on products. Since customer complaints can involve sensory aspects such as taste or flavor, sensory features have an important part among the different parameters under scrutiny. Indeed, consumers expect a consistent taste and flavor in their favourite products, and can be rapidly dissatisfied if they perceive even a slight difference.
Alpha MOS laboratory has worked with several food and beverage manufacturers, to help the...
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You are a food company and you wish to achieve a sensory evaluation of your food or beverage products ?
Contact Alpha MOS company, the specialist in sensory evaluation and dedicated analytical instrumentation.
We manufacture and market analytical instruments : electronic noses, electronic tongues, visual analyzers, odor analysis modules, gas chromatographs.
These sensory analysi...
Read the full article " Sensory analysis of food and beverage "
Chocolate bloom is a whitish coating that can appear on the surface of chocolate over ageing. Bloom is a major issue in the production of chocolate and the main cause of quality loss and texture change. This chocolate blooming phenomenon leads to shelf life reduction, export decrease and consumer rejection due to an unappetizing aspect. Bloom can originate from 2 factors: the major one is fat bloom, which is due to changes in the fat contained in the chocolate; the second one, less usual, is sugar bloom, caused by the condensation of the moisture on the suga...
Read the full article " Evaluation of chocolate bloom over shelf life "
Alpha MOS company manufactures and markets analytical instruments allowing to achieve sensory analyses of odor, taste and visual appearanceg :
What are the advantages of these sensory analysis instruments to evaluate odor, taste and visual appearance?