Send us an emailAryballe
COMPANY DETAILS
7 rue des Arts et Métiers
Grenoble
38000
France
+33 4 28 70 69 00
ACTIVE CATEGORIES
Based in Grenoble, France, Aryballe combines biochemistry, advanced optics and machine learning to mimic the human sense of smell. Founded in 2014, The NeOse device line is Aryballe’s suite of olfactory sensors that objectively detect, record and recognize odors. Based on Aryballe’s unique digital olfaction platform, the devices capture odor data for display and analysis via software solutions that enable better decision making for R&D, quality control, manufacturing and end user experiences. With operations in France, Korea and the USA, Aryballe works with global leaders in automotive, consumer appliances and flavor & fragrances.
FOOD INGREDIENTS NEWS
13 May 2019 --- An electronic tongue could be helpful to food industry taste testers because it can handle much more heat and is more effective and accurate in taste-testing fiery foods than... Read More
FOOD INGREDIENTS NEWS
09 Jan 2019 --- International Flavors & Fragrances Inc. (IFF) has established an industry-exclusive collaboration with Aryballe, a digital olfaction technology company based in Grenoble,... Read More
BUSINESS NEWS
01 Nov 2018 --- The role of start-ups in shaping the future of the food and beverage industry is pronounced. Their role as thought leaders has driven multinational companies and legacy brands to... Read More
04 Apr 2022 --- Odor plays a strong role in the taste and experience of any beverage—and being able to analyze digital odor data allows R&D to assess the character of new formulations against existing products and increase the speed of innovation. This paper examines how odor data can be used for assessment of soft drinks in R&D.This Technical Paper is from Aryballe.
06 Sep 2021 --- Traditionally, digital olfaction solutions are gaining more attention as organizations look for new ways to reduce cost of quality. By incorporating consistent odor data, quality and manufacturing teams can add a new, objective and traceable dimension to supplier and ingredient grading. This paper examines the use of digital olfaction to evaluate vanillin from multiple suppliers to create a framework for integrating this data into existing supply chain workflows.
