EPTES Technologies services

Many compounds have been identified in food and beverages as contributing to health and to detox diets. Research is constantly growing in this field and more specifically in tea detox and health contributor food ingredients. Analytical standards related to food and health research and to detox drinks such as tea are available in our Shop. We offer a selection of stable isotopes (deuterium and 13C) that enable scientists to perform development in this research area. Some standards are delivered as pure while others are stable only in a specific solvent.

Beverage analytical standards refer to some common flavours found in different type of drinks and beverages. We offer a selection of analytical flavour standards to support the scientific community in their research projects related to Arabica and Robusta coffee drinks, tea and herbal infusions, and soft drinks. In addition, while many flavour compounds have been reported in different types of alcoholic beverages produced by fermentation, it has been established that not all volatiles contribute to flavour.

Food contaminant analytical standards refer to some common compounds that might be found in contaminated food samples during storage, packaging or as part of manufacturing process. Indeed, some food contamination might occur as a result of the use of inappropriate packaging materials. Off-odor analytical standards refer to some common compounds that might be found in food or beverage samples that features an unpleasant odor. Food and beverage flavours change continuously during manufacturing and storage.

isolation, quantification, and characterization of key aroma compounds. In general, the quantity of volatile compounds in foods is extremely low, and only a limited number of these volatiles are important for aroma. This makes analysis and identification of flavours difficult due to stability, the formation of artefacts or, for example, when they are present at very low concentration but contribute considerably to the aroma. Consequently, aroma analysis requires a delicate and gentle procedure and should be carried out stepwise. Indeed, conventional extraction methods such as Soxhlet, SFE, etc. are not suitable and often gives incorrect values. This course aims to provide participants with the necessary knowledge in flavour analyses and to help them develop their analytical laboratory skills in the field of flavours composition in foods, enhancement of flavour profiles, identification of off-flavors and flavour discovery in general.