The Centro de Aromas y Sabores, CEAS (Center for Aromas and Flavor) is a business unit of DICTUC S.A., a subsidiary of the Pontificia Universidad Católica de Chile, PUC (Catholic University of Chile). Since 1998, it has been performing R&D activities, consulting, and providing services to the food and beverages industries. It has contributed to companies where sensory and aromatic quality is a key component, such as wines, spirits, fruits, juices, dairy products, meat products, essential oils, pharmaceutical industry, perfume industry, and flavor industry, among others.

To this end, we have the resources that allow us to objectively analyze and evaluate the chemical, sensory and hedonic aspects of a product, allowing the goal-oriented modification starting from raw materials, going through processes, until it reaches the consumer.

Capacities and expertise of the Centro de Aromas y Sabores:

• Ability to identify and quantify volatile and semivolatile compounds in different matrices following objective analytical procedures.
• Optimize processes where the aroma and flavor are an important part of the added value of the final product, from the raw material to the consumer.
• Make sure that the developed services meet the customer’s requirements, and comply with the current regulation.
• Guarantees the reliability, confidentiality, and opportunity in the provided services.