Our research group focuses on the improvement of food quality, with special emphasis on the oenological sector due to our vast experience in the field. We are dedicated to developing specifications that boost the added value of foods, positioning them in the market with objective criteria.
We implement rigorous analysis methods that provide reliable results in accordance with our objectives. We have a wide expertise in chromatographic techniques and sample treatment, usually useful as a reference in the development of rapid methods of analysis in which we have specialized in recent years, having been pioneers in the application of an electronic nose based on the HS-MS technique for the control of food flavors.
Another of our strengths is the application of gas chromatography with olfactometric detection (GCO) in the sensory characterization of foods such as wine, beer, oil, water, tuna and nuts, among others. These techniques, in conjunction with an electronic tasting panel, have been widely recognized and valued in the industry.
Recently, we have specialized in the implementation of rapid techniques based on infrared spectroscopy for the development of food analysis methods. We have carried out studies on samples such as nectarines, oil, grapes and fermentations, using both near infrared (NIR) and mid-infrared (MIR) spectroscopy. In addition, we have adapted multivariate data analysis techniques to build predictive models and study the effects that affect ripening and fermentation processes.
Keywords
- Food quality control
- Food quality specifications
- Sensometry (electronic panel)
- Chromatographic analysis of wine and food
- Spectroscopic analysis of wine and food
- Food flavour characterisation
- Process Analytical Technology (PAT)
