Aromas

Volatolomics is an invaluable tool for characterizing the aroma of foods in relation to their organoleptic qualities and processing methods. 

The laboratory is equipped with a dozen or so state-of-the-art devices for the efficient capture and trapping of volatile organic compounds, depending on the matrix from which they are to be extracted, their concentration, their volatility, etc. 

The study of the volatolome opens up a wide range of applications beyond the initial chemical analysis, such as the use of specific sensors to detect fungal contamination of stored foodstuffs (mycotoxins) or boar odors in slaughterhouses. 

The Natural Molecules Chemistry Laboratory also organizes a university certificate in aroma and innovation.

Projects

• Volatolomics for fruits, vegetables and traditional products quality assurance
• Volatolomics and food technological transformations
• Aromas – perfumes - off-flavors
• Use of essential oils to replace antibiotics in broiler farms 
• Study of jujube aroma during transformation processes 
• Study of marinated beef aroma during cooling processes 
• Influence of cocoa bean fermentation media on the organoleptic properties of the finished product 
• Development of fermented beverages with high nutritional and organoleptic value, and assessment of consumer acceptability 
• Bactericidal properties of food films containing essential oils 
• Nanozymes to detect volatile amines in meat