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Danish wine made from cherries is famous for its flavour, but leaves cherry pits as a residual flow. There was no high-quality application up until now: Hanze University of Applied Sciences Groningen is using high-tech equipment to extract pigments, aromatics and flavourings from them on a semi-industrial scale.
Editorial office / Groningen

Rob van Haren, lecturer of Hanze UAS: “Our specialty primarily concerns the development and extraction of high-quality components: bioceuticals. This includes clean label aromatics and flavourings, as well as, for example, cosmetics and substances that promote well-being.”

Using an olfactometer linked to a gas chromatograph, Van Haren is able to characterise the composition of these substances numerically, as well as sensorially.

The research forms part of BIOCAS; an Interreg NSR project focused on transforming rural areas surrounding the North Sea into smart, specialised regions, where local biomass flows are valorised through means of bio-cascading.

Read the full article in Agro&Chemistry

Image: MarcoFood/Shutterstock