Determination of the composition of food and new products

In our laboratory we are continuously developing new method for the characterization of food samples. The analysis methods developed by AQuiA are mainly based on the techniques most used in chemical analysis laboratories: spectroscopic and chromatographic techniques. Our methods have been applied to a wide spectrum of food samples: juice, wine, olive oil, fruit, horchata, dairy products… Among our substances of interest, we can refer to organic species such as sugars, carboxylic acids, alcohols, polyphenols, or vitamins as well as inorganic species such as metals or anions.