Sensory prediction through artificial saliva
The food product sample is prepared according to standardized protocols that replicate real consumption conditions.
The sample interacts with artificial saliva that mimics the chemical and enzymatic composition of human saliva.
High-precision sensors analyze the molecules released during the interaction, generating a complete chemical profile.
Machine learning algorithms correlate instrumental data with sensory profiles, generating accurate predictions.
Objective evaluation of the sensory properties and aromatic profiles of Alentejo wines.
Prediction of acceptance and in-mouth aroma of olive oils through sensory evaluation.
Quality control and nutritional properties of artisan cheeses and yogurts.
Sensory analysis of coffee and natural juices for product optimization.
Evaluation of the texture, juiciness and sensory properties of meats and sausages.
Development of healthy products with improved nutritional properties.
We are open to new collaborations with companies, institutions, and research centers.
