An instant coffee manufacturer was concerned that organoleptic differences were being reported for coffees produced in different manufacturing plants.  These should have been identical as they are sold as the same branded product.

Using a sophisticated analytical technique, fingerprints were established for ‘normal’ samples from which it was possible to quickly distinguish those that had different chemical features.  The source of the differences was quickly identified enabling the manufacturer to make subtle changes to processing in one plant to ensure that coffees from both plants were produced to the same quality standards.

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