Search results for Odor

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Flavor and odor research

Recently the facilities were extended to include in-depth chemical odor analyses. Research on flavor and odor is frequently performed during product development. The equipment in the standardized sensory lab allows the tasters to detect and describe small differences in flavor in an objective way.

Flavor and odor research

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Mitigating measures for odor emissions

Literature study In the framework of the reference tasks for the Environment, Nature and Energy policy area, a literature study was made of mitigating measures for odor emissions that can be applied in existing pig and poultry houses in Flanders. This study gives an overview of the scientific research carried out internationally on these measures.

Mitigating measures for odor emissions

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ILVO Reference tasks for the environmental policy area

Air scrubbers and and biobeds The first measurement campaign of the measurement team focused on determining the removal efficiency for ammonia and odor of combined air scrubbers and biobeds attached to fattening pig houses in Flanders. This final report (in Dutch) summarizes the results of the measurement campaign.

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Food-related analyses

More about Composition, Authenticity, QualityProduct composition: Hadewig Werbrouck+32 9 272 30 18 en Barbara Duquenne Authenticity: Barbara Duquenne +32 9 272 30 50Quality honeyWim Reybroeck +32 9 272 30 11Flavor and odor researchTaste, mouthfeel and texture of food products are evaluated by comparative tests or triangle tests.

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Research infrastructure

analysesDiagnosis of plant-pathogenic bacteria, fungi, mites, insects, viruses and nematodesAnalyses for plant, soil and substrateSpray technologyNational Reference Laboratory (NRL)GMOAllergensToxins and residues of veterinary medicinesPlant parasitic organisms - (NRL en EURL)And highly specific, sometimes unique equipment Specialized devices for measuring odor

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Nutrition for target groups

ILVO is therefore investigating to what extent these patients smell less and whether there are odors that are perceived better or less well.

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