Product Quality Control

Reliable quality control using impartial flavour signatures

Compared to conventional analytical equipment G.A.S. instruments allow a very straight forward and still reliable analytical approach to test gaseous samples same as directly from the headspace of raw materials, intermediates and finished products.

Our unique combination of a gas chromatograph in combination with an IMS as detector plus sampler changer assures an easy and reliable sampling, ideally targeted to several quality control related applications where reliability is critical. 

G.A.S. systems provide outstanding sensitivity in the low ppb/µg/L-range –which for many compounds is comparable to the range of the human nose- so that samples can be analyzed “as is”.

By that time consuming and laborous sample handling and pre-treatment steps that can change their characteristics can be avoided.

Very easy to use menu developed to serve as a straightforward approach for non-academic personnel. 

Efficiently support sensory panels with impartial analytical results without significant effort or requirements, avoiding time and labour-intensive GC-MS analysis.

Our instruments can be used in different set-ups: Directly attached to the process using the GC-IMS as ‘on-line’ monitoring device or 'at line' using the FlavourSpec® for headspace analysis of solids and liquids. 

Both systems can detect/identify and quantify single compounds/markers using the ‘GCxIMS Library Search’ software, or alternatively peak pattern analysis to provide result orientated tests for:
  1. Food freshness, storage conditions, best before date 
  2. Determination of VDKs diacetyl and pentanedione during the beer brewing process
  3. Quality control of commodities and finished products:
    1. Ingredients and herbs
    2. olive oil
    3. hops
    4. fish, meat
    5. diary products
    6. fruit juices and other mixtures 
  4. Product authentication (habitat, detection of frauds, counterfeits)
  5. Impartial prove of product flavours
  6. Support of sensory panels
  7. Early Detection of off-smells
  8. Flavour composition, Blending (green tea, coffee, cigarettes etc) 
  9. Product adulteration under specific storage conditions
  10. Optimisation of manufacturing process
  11. Outgasing VOCs from packaging/plastics/papers