General interest

Research programs for the flavours, fragrances and cosmetic industries.

Principle and organisation of working groups

Each working group gathers a manager, one (or more) rapporteur (s) and active participants, working on a given thematic (permanent group) or on a specific topic of the thematic (subgroup ).
It aims to describe the research project to assess the opportunities of external collaborations, to establish a working plan and evaluate the budget (human resources, equipment, functioning), following the roadmap entrusted to it.

Thematic of working groups

Several surveys among ERINI members have allowed to identify the following four working groups :

  1. Working Group "contaminants":
    This group is in charge of developing scientific projects related to the dosage of regulated substances or not, which could affect the quality of the extracts and / or be known or suspected for their danger to humans or environment.
    Given the multitude of chemical compounds or families potentially targeted (pesticides, toxins, metals, food allergens), the analytical specificities (vapor pressure, concentration, complexity of the matrix) or regulation (REACH ...), several sub-groups may be formed.
    Keywords: quantification, regulation, allergens, pesticides, metals, toxins, traces, PAHs, VOCs, product-packaging interactions, materials ...

  2. Working groups "authentication":
    This group is in charge of developing scientific projects to assess the contribution of new technologies or analytical strategies (metabolomics, isotope ratio mass spectrometry ...) to control claims about the naturalness of a sample, its identification (botanical, geographical ... ) and detect possible fraud and adulteration.
    To the extend that the results obtained with different techniques (modern or more common) are usually needed to conclude the implementation of a decision tree in addition to the data collected elsewhere for the selected extracts or molecules may be an efficient and advantageous tool to take decision.
    Again, several sub-groups may be created to specifically address a particular research area.
    Keywords : authentication, adulteration, metabolomics, isotopic deviation, decision tree ...

  3. Working Group "The chemistry of flavors and fragrances, precursors, degradation products":
    The goal of this group is to develop projects to extend scientific knowledge on aromatic substances, chemical and physical mechanisms taking place during ageing, during industrial processes, as well as the in-depth study of defects on taste or aroma. The complexity and the extent of the reactions involved may conduct to several sub-groups.
    Keywords: lipid oxidation, terpene oxidation, microbial oxidation, Maillard reaction, lack of taste, lack of flavor ...

  4. Working Group "sensory analysis":
    This group is responsible for establishing a sensory unit on the site ERINI according to three phases: completion of the existing installation, choice of software for data processing, the formation of a panel of tasters (experts and consumers), selection of the student (apprentice, PhD) who will be in charge of these tasks.
    Keywords: sensory analysis panel, tasting ...