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Our competencies

Food & Feed

Nowadays, the popularity of foods depends mainly on their sensory characteristics. The incentive for companies to provide food that possesses pleasant flavour properties as well as good nutritional qualities is increasing. aromaLAB is your partner of choice concerning all issues in the field of flavour such as flavour analysis, influence of raw materials and production, shelf-life studies, off-flavour analysis and many more. Contact us and benefit from our comprehensive expertise in the flavour area to ensure the quality and competitiveness of your product.

Tobacco & Consumer Goods

The quality of tobacco or consumer goods depends largely on the complex spectrum of volatile, odour-active compounds generally known as flavour.

What applies for food and feed applies for tobacco and consumer goods, too: aromaLAB supports you in all flavour-related fields of quality assurance to help you fulfill the requirements of the market read more …

Synthesis – Our Online Shop

SENSOMICS requires an excellent source of labelled standards as part of its concept. aromaLAB is the world’s leading supplier for labelled (2H, 13C and 15N) and rare unlabelled aroma standards. With over 30 years experience in the field of synthetic organic chemistry we also provide other services e.g. synthesis, route optimisation, evaluation, consultation and helping with outsourcing. If you have any questions then please contact us via our new website. To visit our new online shop please click here.

Welcome to aromaLAB – the leading Lab
for flavour analysis

aromaLAB is your competent contact for flavour-specific subjects from the first consultation to the precise provision of services.

By applying established methods of flavour analysis and especially by combining instrumental and sensory methods, we are able to answer even the most challenging questions concerning the flavour of foods, tobacco products and consumer goods.

Additionally, aromaLAB offers a wide range of labelled (2H and 13C) and unlabelled reference compounds.

As the first food-chemical research lab of its kind, aromaLAB operates on the basis of the internationally recognized flavour value concept and deals exclusively with questions involving flavour analysis. We offer our clients excellent service from the first consultation to the tailor-made analytical solution.

To tackle even the most ambitious analytical problems, we take advantage of our long years of experience, our specialized training and our versatile analytical equipment.

Our goal is to provide our clients with prompt, convenient and individual solutions for any issue in the area of flavour.

Our techniques and enormous knowledge and expertise related to flavour compounds can help you for example in the following areas:

  • Support in product development with the main focus on flavour optimization
  • Identification of off-flavours and associated sensory quality issues
  • Characterization of aroma compounds, also possible as comparative analysis of several samples
  • Influence of different process parameters or different ingredients on the flavour of your final product
  • Realisation of shelf-life studies related to the flavour of your product
  • Synthesis of aroma compounds which are not commercially available
  • Synthesis of isotopically labeled standards

For other flavour related needs or wishes, please enquire and together with aromaLAB, the best solution will be achieved. You can discuss your flavour related business objectives with us and together, we will develop the most appropriate strategy and define steps to achieve your goals. Benefit from our comprehensive flavour experience from aroma analysis to sensory evaluation.

News

New CEO, Infrastructure and Logo at AALabs

Adamson Analytical Laboratories (AAL) based in Corona (Greater Los Angeles) has now been part of the Tentamus Family for over half a year. Since then, many things have changed. Utilizing Tentamus’s Global Network of experts, the internal structures at AAL have been optimized to ensure efficient testing processes, maximizing throughput while ensuring quality from the ... Continued

Outbreak of Listeria monocytogenes from frozen vegetables

In March 2018, the European Food Safety Authority (EFSA) already announced that frozen corn is likely to be the source of Listeria monocytogenes strain infections that have been persistent since 2015. The EU countries affected are Denmark, Finland, Austria, Sweden and Great Britain. As of 15 June 2018, the outbreak included 47 reported cases and ... Continued

Whipped cream - Microbiological risks in summer months

Especially in the summer months, cream samples are regularly objected to by the monitoring authorities. Very often there are complaints because the bacterial counts of the pseudomonads and enterobacteria are increased. These typical hygiene germs indicate improper cleaning and disinfection of the cream machines. But also the construction of the devices often makes thorough cleaning ... Continued

Nutritional profiles of food: Laboratory or database analysis

There are three methods for determining the nutritional profiles of foodstuffs:   Database analysis is based on your product formulations, raw material specifications and processing information. For the raw materials that are basic ingredients, the database analysis uses the statistical mean, which varies according to growth conditions, seasonality, location and other factors. Laboratory analysis is ... Continued

Avoiding the presence of viruses in frozen berries

On 19 May 2017 an expert meeting was held at the Federal Institute for Risk Assessment (BfR) with 33 participants from official food inspection, the relevant business associations and federal institutions on the subject of “Avoiding the presence of viruses in frozen berries”. Frozen berries have been identified several times in recent years as the cause of disease outbreaks. Contaminations ... Continued

Solanin in potatoes

BfR recalls the usual recommendations for storage and preparation of potatoes   On the occasion of a case of poisoning by a potato court, the Federal Institute for Risk Assessment (BfR) recalls the proper handling of potatoes. Glycoalkaloids, including solanine as an important representative, are natural ingredients in potatoes. The intake of a certain amount ... Continued

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