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Vanilla bean analysis (extraction, moisture, dosage of main components)
Vanilla extracts or aroma, vanilla sugars (dosage of main components)
Moisture measurements
- by toluene azeotropy
- by loss of weight (moisture analyzer)
Naturality, analytical criteria:
- Isotopic ratio of 12/13C (on vanillin, pHB aldehyde, vanillic acid , pHB acid)
- Quantitative Deuterium NMR (vanillin, pHB aldehyde)
Dosage of specific components (phenol, gaïacol, heliotropin, glucovanillin, anisic acid and aldehyde, vanitrope…)
Microbiological analysis
- Analysis of coffee: green, roasted, ground, soluble and decaffeinated.
- HPLC quantification of: caffeine, chlorogenic acids (caffeoyl-quinic acid), trigonelline
- Detection of hydroxy-cinnamic acids: caffeoyl-tryptophan acid (CAT) and coumaroyl-tryptophan acid (COT)
- Distinction between Arabica and Robusta in blended coffees
- Free and total carbohydrate profile: glucose, xylose, fructose, mannitol
- Microbiological analysis : aflatoxins, ochratoxin A
- Lipid fraction: sterols, cafestol, 16-O-methylcafestol, kahweol
Spices
Capsicums, Red peppers , Chillies, paprika, Turmeric, Ginger, Pepper, Fenugreek, Saffron, Garlic
Determination: ASTA value, Scoville Heat Unit
Quantification of active ingredients: capsaicinoids, capsaicin, cuminoids, curcumin, gingerols, shogaols, zingerone, paradols, piperine, trigonelline, safranal, picrocrocin, crocin, thiosulfinates…HerbsDyes: screening method for illegal dyes in food: Sudan I, II, III and IV, Sudan orange G, Sudan red B, bixin, para red, toluidine red , orange II, butter yellow, rhodamine B, methyl yellow, roccellin, ponceau 4R, tartrazine, quinoline yellow, orange yellow, azorubine, amaranth, erythrosine.
Saffron analysis (ISO 3632-2):
- Colouring, bitterness and odour strength
- Moisture and volatile matter
- Total ash
- HPLC quantification of crocin, picrocrocin and safranal.
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