ASTREE Electronic Tongue

Cutting edge technology for taste development of formulation!
ASTREE
>
Electronic Tongue
Objective & Safe Taste Measurement - Fingerprint Liquid Analyzer
> Food & Beverage
> Nutraceutical & Pharmaceutical
> Tobacco

T aste Masking
> >
ASTREE
the key tool for taste assessment
>
S Optimize the taste masking efficiency of active
(NCE / Nutraceutical) formulation even before
safety assessment study
S Assess the impact on taste of every ingredient
S Measure the bitterness intensity and improve
your formulation design / selection
S Enlarge your portfolio of choice of ingredients
without a systematic use of sensory panel
Improve your formulation
for better consumer likings
C2: 24.69 %
400
300
200
100
P4
0
Good
Masking
F4
P3
P1
P2
F3
Discrimination index: 90
Increase and change
of masking agent
in placebo formulation
Increase and
change of
masking agent
in active formulation
-100 0 500 1000 1500
C1: 70.94 %
Comparison of formulation with active drug (F)
and the corresponding formulation without
active substance (placebo P). When the distance
is reduced, the taste masking has been improved.
F2
F1
S helf Life
S Analyze taste evolution and stability of oral
formulations according to various storage conditions,
time or packaging
C2: 3.57 %
60.000
40.000
20.000
0.000
-20.000
30°C
25°C
Discrimination index: 93
Temperature
increase
25°C
30°C
5°C
-40.000
-60.000
5°C
Sauce A
Sauce B
> >
Efficiently compare the stability
profile of various formulations
under stress or natural ageing
-80.000
-200.00 -100.00 0.00 100.00 200.00
C1: 95.47 %
Comparison of taste evolution of 2 sauces A
and B after 30 days of storage at three various
temperatures: 5°C, 25°C and 30°C.
Sauce B is more stable than sauce A.
T aste Comparison
Compare various products:
S new and original formulations
S yours and competitors
S brand products & generics
S products from various origins …
C2: 10.58 %
60.000
40.000
20.000
0.000
-20.000
-40.000
Best formulation
candidate
Discrimination index: 95
Competitor 2
best
> >
Benchmark your competitors
Monitor quality of your suppliers
Compare your processes
-60.000
-80.000
Competitor 1
Competitor 3
-100.000
-200.00 -100.00 0.00 100.00 200.00
C1: 80.76 %
After comparing 3 marketed products, the
formulation candidate selected will be the one
closer to the more palatable competitive product.

What can the
Electronic Tongue
do for you?
• Develop products with consumer oriented taste
• Avoid consumer complains & re-development process
• Multiply taste screening & test more formulation candidates
• Build internal organoleptic expertise
• Save time and money by speeding up product development
Food & Beverages
S Mineral water
S Soda - fruit & vegetable juice
S Coffee - tea - chocolate
S Dairy products & milk
S Beer - wine - liquor
S Freezed dried soup - tomato sauce
S Salad dressing - vinegar …
Nutraceuticals
& Pharmaceuticals
S Tablets (coated, effervescent and dispersible …)
S Lozenges
S Microgranules
S Powder
S Hard or Soft capsules
S Oral liquid solutions & syrups …
Saltiness, Sweetness, Sourness, Bitterness, Umami
Pungency, Spiciness, Astringency, Kukomi ...
S Taste masking efficiency
S Discrimination of origins
S Product stability testing
S Packaging migration monitoring
S Taste matching of gold reference
S Comparison with other products
S Bitterness masking efficiency
S Shelf life & ageing
S Placebo taste matching
S Quantification of additives & drugs
S Comparison with competitive products
Test products
- even non GRAS*
*Generally Recognized As Safe
21 CFR Part 11 Compliant
Analyze the flavor and taste of:
• raw materials
• standard or new formulations
• pilot, intermediate and final products

Electronic Tongue
Working principle
Like the human tongue, the ASTREE Electronic Tongue
performs a global analysis (fingerprint) of a complex dissolved
organic or inorganic compounds mixture.
The sensor head (7 cross selective sensors) dips into the liquid
sample to be tested.
Manipulation are automatically executed thanks to the
autosampler. Record of the sensor output is performed within
2 minutes and then analyzed by a complete chemometric
software using multivariate statistics.
>
Taste receptor
Acquisition
Sensors
Brain analysis
>
Data treatment
>
Software analysis
Fingerprint Recognition
Comparison
Statistical Analysis
Fingerprint Recognition
ASTREE Electronic Tongue has for all basic tastes a similar
or better detection threshold than the Human Tongue.
M ore results
Caffein level prediction in coffees Discrimination of tea (origin & steeping time) Beer freshness discrimination
ASTREE Values
5.00
4.50
4.00
3.50
3.00
2.50
2.00
1.50
1.00
0.50
0.00
C1
C3
C2
Caffein 0%
Caffein 1%
C4
-0.50
0.00 0.50 1.00 1.50 2.00 2.50 3.00 3.50 4.00 4.50 5.00
After building a predictive model (black spots),
ASTREE can determine caffein concentration
in various coffees (C1 to C6) with a very good
reproducibility.
Correlation: 0.993780 C1: 6,51 % Discrimination index: 96 Residual Error Percentage of recognition: 100
Caffein 2%
S Liquid Autosampler with a carroussel
capacity: 16 beakers (80 mL) or 48 beakers (20
mL), a programmable sample agitation, a robotic
sensor head and individual connections for
each sensor
S Astree Electrochemical Sensor Array
including one reference electrode (Ag/AgCl)
and 7 liquid cross selective sensors with 2 specific
sets (Food & Beverage or Pharmaceutical
industries).
S Astree Electronic Tongue Unit with sensor
board (1 to 28 channels available), acquisition board
(acquisition frequency 10 Hz), main board for data
acquisition and power supply card (110-120 VAC,
220-240 VAC)
• External Input / output: RS232 connections
• Electronic Unit Dimensions (L x W x H):
26 x 30 x 100 cm - 66 x 76 x 254 inch
• Electronic Unit Weight: 25 kg
C5
Caffein 3%
C6
Caffein 4%
Real Values (% of caffein)
Caffein 5%
100.000
90.000
80.000
70.000
60.000
50.000
40.000
30.000
20.000
10.000
0.000
-10.000
-20.000
-30.000
-40.000
-50.000
-60.000
Steeping time
Yunnan
Plantation d'Or
Ceylan
Origin
Wu Long
-160.00 -140.00 -120.00 -100.00 -80.00 -60.00 -40.00 -20.00 0.00 20.00 40.00 60.00 80.00 100.00 120.00 140.00 160.00 180.00 200.00 220.00
■ Yunnan (Black tea from China)
■ Plantation d'Or (Black tea from China)
■ Ceylan (Black tea from Sri Lanka)
■ Wu Long (Tea from Taiwan)
■ Sencha (Green tea from Japan)
Sencha
S Astree Software V3.0 with autosampler
and acquisition control, a complete multivariate
statistics package (PCA, DFA, SIMCA, PLS)
and various maintenance tools as automatic
system diagnostic & sensor diagnostic
S Consumable Packages included: start-up
kit (beakers, diagnostic solutions), calibration
solutions, complete maintenance kit (electrolyte,
rinsing & diagnostic solutions, spare sensor
set), accessory kit
C2: 93.20 %
3 steeping times
- 4 minutes
- 6 minutes
- 8 minutes
1.OE+3
1.OE+2
1.OE+1
1.OE+0
1.OE-1
1.OE-2
1.OE-3
Conformity
Area
M ain system specifications
Multi-language software
Out specification
products
1.OE-4
1.OE+0 1.OE+1 1.OE+2 1.OE+3 1.OE+4
Distances
After a training phase, the ASTREE is able to
discriminate fresh beers from aged beers
(from 3 to 5 months).
S Analysis features:
• Environmental Conditions:
operating temperature constant +/ 3°C
• Analysis Time 200s including:
- Sensor acquisition: 120s
- Rinsing time: 10s
• Precision: RSD ≤ 3%
• Sensibility and Accuracy: sensors sensitive
and partially selective to chemical species
- ionic and neutral.
Alpha M.O.S Headquarters
20, Av Didier Daurat 31400 Toulouse - France
Ph: + 33 5 62475380 / Fax: + 33 5 61545615
E-mail: info@alpha-mos.com
Alpha M.O.S. America
33 North River St. Hillsborough, NJ 08844
Ph: 908.359.9396 / Fax: 908.359.9398
E-mail: amusa@alpha-mos.com
Visit our website: www.alpha-mos.com