An objective and operational analytical result to meet our clients requirements.
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Flavor compounds are naturally present in plants and are potential key aromatic compounds for raw materials or transformed products. Besides wine and beer, we are able to use our techniques on other matrices: apple, pineapple or pepper. We are attentive to our clients need and are available to discuss a broad range of topics: study the feasibility of your demands and resolve specific sampling issues are part of our work.