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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

ANH26 – Sensory Characterization with panel & E-Nose Application to Coconut Oil

ANH27 - Quality Control & Contamination Detection Application to Black Pepper

ANH28 - Evaluation of Purity & Contaminants Application to food grade ethanol

ANHTI02 – Instrumental Sensory Benchmarking Application to Sausages

IRIS ANI01 – Control of Visual Quality Consistency Application to ham slices

IRIS ANI03 – Evaluation of the Visual Conformity Application to cake surface

IRIS ANI04 – Detection of Visual Aspect Change Over Ageing Application to chocolate blooming

ANH15 - Off-odor Analyse Application Water

ANH16 – Detection & quantification of diacetyl Application to orange juice

ANH20 – Off-flavor assessment Application to wheat

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 – Off-flavor assessment Application to wheat

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

ANT08 – Competitive Benchmarking on Odor & Taste Application to smoothies

ANTI01 – Instrumental Multi-Sensory Characterization Application to processed cheese

Astree AT01 – Organoleptic Testing & Sensory Comparison Application to tea

Astree AT02 – Authentication of Spirits Application to Cognac

Astree ANT02 – Maturation & Authenticity Assessment Application to Tequila

Astree AT04 – Benchmarking of competition Application to beer flavour

Astree AT05 – Quantification, Benchmarking & Development Application to coffee & caffeine

Astree AT08 – Bitterness level quantification with the E-Tongue Application to olive oil