Research and Development
Objective and traceable Sensory Analysis 5.0!
To provide objective sensory evaluations and recognize commercial coffee blends at an operational cost of R$ 10.00 per sample (variable costs), we use high-resolution mass spectrometry techniques (Xevo G2-XS QTOF from Waters).
How about a beer?
"We have developed a real-time beer analysis process in which thousands of molecular characteristics were acquired in just 2 seconds per analysis, without sample preparation, covering more than 30 beers. All this from the chemical fingerprint!! Now, imagine the impact of all ingredients and processes measured through Sensory 4.0!!!
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Low-Cost Spectral Imaging!
Spectral images can have various applications in the industry, being very important for the identification of patterns and irregularities in samples. In this context, OpenScience has developed a low-cost multispectral device. We have already applied it to classify coffee and soybean classes and to differentiate seeds.
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Classification of defects in coffee
We have developed a methodology for classifying intrinsic and extrinsic defects in coffee beans using low-cost multispectral images. This solution has various applications in the coffee industry in Brazil and around the world.
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Low-cost spectral capture system
We have developed a portable, fast, and low-cost device that allows for the analysis of small areas. We have already developed solutions to identify adulterations in samples of roasted and ground coffee, as well as other coffee analyses. Our goal is to use this equipment in collaboration with universities and companies, assisting in research development.
Identification of adulterations in roasted and ground coffee
Roasted and ground coffee suffers from many frauds and adulterations that are difficult to identify by traditional methods. Therefore, we have developed a methodology that uses our multispectral microscope to identify irregularities, achieving up to 95% certainty.
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Smart Coffee Roaster
During coffee roasting, hundreds of chemical and physical reactions occur that give characteristic sensory characteristics. Knowing the importance of a good roast for a quality beverage, OpenScience is developing a smart roaster that allows real-time monitoring and control of the roasting process.
