Aryballe

Much like our natural sense of smell, which weaves the fabric of our memories, digital olfaction emulates the cognitive process our brains employ to recognise and distinguish various odours. By capturing odour signatures, which are presented and analysed through software solutions, organisations in the food and beverage industry can leverage objective data for R&D projects, supply chain management and reducing the cost of quality. In this regard, Aryballe, a technology platform, excels in the intricate analysis of odours and scents, breaking them down into molecular components.

Founded by Tristan Rousselle, Aryballe has developed a unique technology that combines biochemical sensors, advanced optics, and machine learning to collect, display, and analyse odour data. The robust and reliable solution, based on biosensors grafted to silicon photonics, captures odour data with high precision and aids companies in making informed decisions. The firm’s advanced electronic nose technology helps maintain quality control, streamline flavour and fragrance testing, and identify the factors contributing to product deterioration across the food, fragrance, and cosmetic industries.

“Given frequent debates over individual scent perception variations, developing an objective methodology for recording smells is essential,” says Rousselle.

NeOse Advance, the firm’s leading product, was developed due to its collaborative endeavours with a French academic lab. The product uses silicon photonics technology to detect, record, and recognise data, enabling companies to customise odour analysis based on their requirements.

This is made possible with Aryballe Suite, a cloud-based software which identifies and analyses specific molecules akin to the human brain’s odour memory function, enabling the recognition of similar smells.

NeOse Advance goes beyond capturing static images. It records dynamic videos that depict the changing taste and fragrance during various processes, including fermentation, ageing, and decay. The firm is invested in upholding taste and fragrance consistency throughout cooking, sterilising, and preserving.

To separate the “dry odours” from flavoured water, Aryballe takes a marginally different approach by utilising a secondary accessory—called an amplifier to augment the collected data. Since the odour sensor is sensitive to humidity, NeOse Advance, in conjunction with the amplifier, pre-concentrates the flavour, facilitating improved differentiation and analysis.

The bio-sensing technology can also be directly deployed in devices such as an oven or a fridge to establish the freshness of food products. The firm is partnering with a leading home appliance company that aims to leverage this technology to monitor taste evolution during heating and preservation. It also has medical applications, aiding individuals who have lost their sense of smell due to anosmia.

In a noteworthy case, the firm collaborated with a French academic lab called the National Research Institute for Agriculture, Food, and the Environment (INRAE) to control fermented products’ quality. The company is also involved in an ongoing publication showcasing the product’s taste change during fermentation. This is done to integrate its technology with fermentation machinery.

Aryballe’s has emerged as a fast-growing with a solid commitment to innovation and a unique approach to digital olfaction. By providing objective and reliable solutions for odour analysis, Aryballe is helping businesses across various sectors, from culinary arts to healthcare and environmental monitoring, make better decisions and improve their products. As the field of digital olfaction continues to grow, Aryballe’s innovative solutions are set to play a significant role in shaping its future.