R&D + Quality control
The improvement in the taste and smell of high-quality food or products with a certificate of origin (e.g. ham, wine, olive oil etc.) necessitates the development of research methods using the most sophisticated analytical techniques, in order to identify the cause of unpleasant or delicious tastes and smells.
CSI Analitica has experience in this type of studies, based mainly on solid phase microextraction (SPME) coupled with GCMS and / or LCMS.