Techni’Sens and aromaLAB, a laboratory specialized in flavor analysis, started their first partnership shortly after Techni’Sens joined Tentamus.
On behalf of a beverage company, they shared their field of competences to provide a complete “senso-olfactive” analysis on their products. Both companies analyzed the flavor and aroma of the products, with different and complementary approaches. Techni’Sens focused on carrying out an organoleptic assessment of the products done by consumers, aromaLAB executed a Gas Chromatography-Olfactometry (GC-O) among the same products.
This first collaboration was a success and a learning experience on both sides. It helped Techni’Sens to obtain a chemical/odor quality understanding of the consumer’s preference on the products analyzed. Whereas aromaLAB, gained more knowledge about the consumers’ preference on the products, based on chemical/odor quality composition.
The study protocol had three steps:
- Organoleptic evaluation (taste, smell, and texture appreciations) with consumers, done by Techni’Sens.
- Sensory profiles done by experts and chromatography, and the identification of the products’ chemical composition and intensity, done by aromaLAB.
- Creation of a preference Mapping (PREFMAP) to link consumers appreciations and chemical/experts results, done by Techni’Sens.
Founded in 2007, Techni’Sens is a French institute specialized in sensory analysis, consumer science and market research. Techni’Sens aims to support companies marketing everyday consumer products, particularly in the food industry, cosmetics, and pet food sectors, and to assist them in creating and improving their products. Techni’Sens specific expertise is to understand and analyze sensory perceptions through behavior and product assessments. The company is based in La Rochelle and Bordeaux.
aromaLAB is a food chemistry research and development laboratory with a focus on aroma and flavor analysis. At the beginning of 2006, aromaLAB AG (since 2016 aromaLAB GmbH) was spun off as an independent stock corporation from the Chair of Food Chemistry at the Technical University of Munich in Garching.
As the first food chemistry research and development laboratory of its kind, aromaLAB deals exclusively with questions relating to aroma and flavor analysis on the basis of the internationally recognized aroma value concept.