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Description
The research group has a deep knowledge in the use and interpretation of results of the NMR (Nuclear Magnetic Resonance.) It provides simultaneous data of a liquid product’s components. A sample preparation is not needed and it is very fast. However, the information provided must be accurately understood, and it is not self-explanatory for people with no formation on this technique. This ability offers two possible scopes which can complement each other. 1. Quality analysis of all the organic components of a beverage. Identification of the components that provide important organoleptic characteristics in it. 2. Quantitative analysis of the compounds in the mixture, in those possible cases. In those cases where it is not ,the analysis will be done anyway, but with the support of an additional instrumental technique.Other information
Number of researchers:
3
Development status:
In research and development phase
Differentiation in the market:
Quality
Applicability of technology:
Yes
Companies and markets:
Winegrowing companies, beer manufacturers, destileries, companies from the food sector.
Advantages:
Quick identification of key components of a beverage's organoleptic characteristics Quality control.
Additional Information:
A research contract with a company from the sector.
UNESCO Code:
2301 - Analytical chemistry
Other members:
Héctor Barbero San Juan
Sergio Ferrero Martín
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