Description of food/agri-food analytics

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Food/agricultural analyses

Specific migration of compounds in containers according to RD 10/2011

Quantification of potentially migratable compounds from packaging according to Annex 1 RD/2011 of January 14, 2011

Budget request

Method: Chemist according to RD10/2011
Equipment: Climatic chamber chromatograph GC-MS or GC-MS/MS
Matrix: packaging
Quantity: 9 caps
Time: 20 days
Test No.: 124

Quantification of compounds that generate damp aromas

(2,4,6-TCA, 2,3,4,6-TeCA, PCA and 2,4,6-TBA)

Budget request

Method: Chemist according to internal protocol
Equipment: GC-MS chromatograph, GC-MS-MS
Matrix: Food (for example fruit, fruit juice, coffee, tea, oil etc..)
Quantity: To agree
Time: 20 days
Test No.: 121

Organochlorine pesticides and/or complementary pesticides

Determine the content of organochlorine pesticides in a sample

Budget request

Method: Chemist according to internal protocol
Equipment: GC/MS chromatograph and GC/MS-MS chromatograph
Matrix: To agree
Quantity: To agree
Time: 3 days
Test No.: 608

FTIR characterization

Characterization of the compounds of a sample by Fourier Transform Infrared Spectrometry.

Budget request

Method: Physics according to internal protocol
Equipment: Infrared spectroscopic
Matrix: Plant samples
Quantity: To agree
Time: 2 days
Test No.: 121

Quantification of compounds that generate fungal aromas

(geosmin, 1-Octen-3-one, 1-Octen-3-ol, 2-Methylisoborneol)

Budget request

Method: Chemist according to internal protocol
Equipment: GC-MS chromatograph, GC-MS-MS
Matrix: Food (for example fruit, fruit juice, coffee, tea, oil etc..)
Quantity: To agree
Time: 20 days
Test No.: 121

Surface microbiological analysis

Budget request

Method: Microbiological according to internal protocol
Equipment: Surface plates
Matrix:
Quantity:
Time: 1 week
Test No.:

Quantification of polycyclic aromatic hydrocarbons (PAHs)

Quantification of polycyclic aromatic hydrocarbons PAHs in plant samples Quantification of polycyclic aromatic hydrocarbons PAHs in plant samples

Budget request

Method: Chemical internal protocols
Equipment: GC-MS chromatograph, GC-MS-MS
Matrix: Plant samples
Quantity: To agree
Time: 20 days
Test No.: 121

Quantification and identification of sensory defects in food

Using gas chromatography we identify and quantify which compounds are responsible for sensory defects in all types of food

Budget request

Method: Chemist according to internal protocol
Equipment: GC/MS chromatograph, GC/MS-MS
Matrix: Food (for example fruit, fruit juice, coffee, tea, oil etc..)
Quantity: To agree
Time: 20 days
Test No.: 121

Quantification of Halophenols in soils

Quantification of halophenols (2,4,6-TCP, 2,3,4,6-TeCP, PCP and 2,4,6-TBP) in soils

Budget request

Method: Chemist according to internal protocol
Equipment: GC-MS chromatograph, GC-MS-MS
Matrix: Plant samples
Quantity: To agree
Time: 20 days
Test No.: 121

Microbiological analysis by filtration method

Count the number of mesophilic aerobic bacteria and the number of filamentous fungi and yeasts present in the sample

Budget request

Method: Microbiology according to internal protocol
Equipment: Autoclave, sterile material, vacuum filter ramp, microbiological control oven for bacterial and fungal growth and growth media
Matrix: To agree
Quantity: To agree
Time: 4 days
Test No.: 300

Specific migration of compounds in containers according to RD 10/2011

Quantification of compounds that generate damp aromas

Organochlorine pesticides and/or complementary pesticides

FTIR characterization

Quantification of compounds that generate fungal aromas

Surface microbiological analysis

Quantification of polycyclic aromatic hydrocarbons (PAHs)

Quantification and identification of sensory defects in food

Quantification of Halophenols in soils

Microbiological analysis by filtration method

Description of food/agri-food analytics

Food/agricultural analyses

Specific migration of compounds in containers according to RD 10/2011

Quantification of compounds that generate damp aromas

Organochlorine pesticides and/or complementary pesticides

FTIR characterization

Quantification of compounds that generate fungal aromas

Surface microbiological analysis

Quantification of polycyclic aromatic hydrocarbons (PAHs)

Quantification and identification of sensory defects in food

Quantification of Halophenols in soils

Microbiological analysis by filtration method

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