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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

Tentamus Group GmbH forms TentaStart

TentaStart – The key to the market   The Tentamus Group, based in Berlin, is establishing a unique initiative to support food start-ups with expert advice and comprehensive services to ensure product safety and compliance with the various regulations. With a new, modular program, TentaStart supports you in bringing your products to market safely. Medium-sized ... Continued

Portugal sets maximum salt levels in bread in 2019

By January 1st 2019, Portugal will set mandatory levels for salt in bread. Then, no more than 1.3g  of salt are allowed in 100g of bread. This will decrease the following four years.   Plan – Maximum amount of salt in 100 g of bread:   2019: 1.3 g 2020: 1.2 g 2021: 1.1 g ... Continued

Book “The Honey” now also available in English

Would you like to learn more about honey? Then check out new book of the authors Dr. Dr. Helmut Horn (Apicultural State Instituteof the University Hohenheim) and Dr. Cord Lüllmann (Tentamus Group GmbH/ formally Quality Services International GmbH, Bremen, Germany). It is now available in English. The book is filled with highly relevant knowledge on ... Continued

Tentamus North America in Fredericksburg received ISO 17025 Accreditation

Since June 29, 2018 Tentamus North America (TNA), located in Fredericksburg (VA), is officially an ISO 17025 accredited laboratory. They also meet the additional requirements of A2LA R204 – the Food and Pharmaceutical Testing Laboratory Accreditation Program, which is a higher standard for quality requirements of a testing laboratory.     Receiving this accreditation now ... Continued

New Analytical Resource Laboratory lab in Tempe, AZ

Analytical Resource Laboratory(ARL), headquartered Lehi/ Utah, is proud to announce a satellite lab in Tempe/ Arizona, USA servicing the dietary supplement, food, and cosmetic industries. ARL Tempe is strategically located in the heart of Arizona State University as well as an active center of contract manufactures in the same industries. The new location will allow ... Continued

#WorkersWednesday Part 17

It’s time for another interview!   Almost every Wednesday, we would like to introduce an employee of the Tentamus Group in this category. Today, we would like to tell you a little bit more about Carmen and her job at LAB | Bio-clinical Analytical Laboratory. Have fun reading her interview!       You & ... Continued

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