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Sensory and physical-chemical analysis of food

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Summary

  • Service(s) using this infrastructure: None

Description

Sensory and physical-chemical analysis of food 0 Sensory and physical-chemical analysis of food 1 The laboratory has extensive experience in:

Physical-chemical analysis

  • Determination of quality parameters in oils and fats.
  • Antioxidant activity (ORAC, DPPH, ABTS,...).
  • Analysis of fat profile and phenolic compounds in food.
  • Hop analysis.
  • Advice and development of analytical techniques in food.

Sensory analysis

  • Advice on the design of sensory tests.
  • Consumer sensory evaluation studies.

The laboratory is equipped to carry out conventional analyses, with the basic equipment (pH meter, conductivity meter, balances, rotary evaporator, stoves...). It also has:

  • UV-VIS spectrophotometer
  • Equipment Rancimat for oxidative stability of oils and fats
  • Microplate Fluorimeter
  • Tasting room for 10 tasters
  • Kitchen to prepare food.