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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 Shanghai teamed up with QSI supporting “Taibao Rainbow Project”

Recently, Tentamus Shanghai together with QSI provided a full range of free tests for nine wild honey products for the “CPIC Rainbow Project”.         The “CPIC Rainbow Project”, a poverty alleviation project jointly developed by the Shanghai Municipal Government Cooperation and Exchange Office, China Pacific Insurance Company and Shanghai bedrock Business Software ... Continued

New Royal Decree for drinking water in Spain

On 1 August the new RD 902/2018 was published in the Boletín Oficial del Estado (BOE), that sets new criteria for the following products: Water for human consumption, natural mineral waters and spring waters, packaged prepared waters. The main aspect is to guarantee that water provided by the water supply system is clean and suitable as drinking ... Continued

Laboratorio Tello extends ENAC accreditation

At Laboratorio Tello, the goal is to always operate on the best technical level and to expand the range of services. Therefore, we are pleased to announce the result of the agreement by the ENAC Technical Commission in July 2018, which includes the extension of our technical accreditation scope to the following provisions and matrices: ... Continued

Microbiology and chemistry for your cosmetics

A high-quality, safe and microbiologically tested product is of great importance for consumers. The BAV Institute tests the microbiological quality of cosmetic products, raw materials, water and packaging materials. Furthermore, through our partner laboratory bilacon, we can check the chemical ans physical properties of personalcare and cleaning products, according to the requirements of legislation and ... Continued

Restriction plans on sugary & fatty foods in Scotland

The Scottish government outlined plans for strict restrictions on the sale, advertising und promotion of sugary and fatty foods. The plans will be set out in detail autumn 2018.   Main aspects:   Cutting calories and portion sizes at fast-food outlets Restricting the sales of multi-buy offers for foods that are high in fat, sugar ... Continued

Off-flavors in Food

It is an unpleasant experience, and unfortunately it happens to almost everybody sooner or later: A certain food or drink does not taste like it should or did the previous day.  For most people the difference is hard to describe or pin-point specifically, instead the realization that the food that was previously enjoyed is “off”. ... Continued

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