The study conducted by Prof. Massimo Innocenti manager of the Applied Electrochemistry Laboratory, Department of Chemistry “Ugo Schiff”, aims at evaluating the accuracy and precision of the CDR WineLab® analysis system for wine.

All analyses tested with the CDR WineLab ® instrumentation provided results that were statistically correlated with those obtained with the official methods.

The detection limits and the reproducibility of the analyses were comparable or better than those obtained with the official methods.

The reliability and availability of CDR FoodLab^® system for determining acid value (AV) and peroxide value (POV) were assessed
during the hydrolytic rancidification and lipid oxidation of edible oils.
The CDR FoodLab^® system based on spectrophotometry was compared to the official methods, ISO 660 (AOCS Cd 3d-63 or AOCS Ca 5a-40 or AOAC 940.28 ) and ISO 3960 ( AOCS Cd 8b-90 or AOAC 965.33) protocols, based on manual titration employing the standard mixture for the simulated
oxidation models and edible oils during the thermally induced oxidation at 180°C.
Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a very good alternative to monitor the lipid
oxidation of edible oils and lipid-containing foods.

The international reference laboratory Campden Bri has trialled the CDR FoodLab^® to establish whether it could meet the requirements for analysing a number of important food quality parameters. assessment of the ability of the CDR FoodLab^® to analyse for Anisidine Value, Peroxide Value and Free Fatty Acid content showed that the instrument gave comparable results to the reference methods with very high correlation coefficients suggesting good accuracy of results.

The new Total Polyphenol (Biophenol) test used by the CDR OxiTester has been tuned to the reference method COI/T.20/Doc. no. 29: 2009 by the Merceological Chemical Laboratory of Florence; the total olive oil polyphenol assay results as obtained by the CDR OxiTester method are in good accord with the values obtained by the reference method.

The international reference laboratory Campden Bri analyzing a number of important beer and wort quality parameters as: ph, bitterness, colour and alcohol, realized a comparison study between CDR BeerLab^® analytics methods and reference methods.

From July through October 2001, Standard Latte Laboratory, which is part of the Associazione Italiana Allevatori (Italian Breeders Association) ran 2,500 tests in order to check FoodLab method in determining the amount of urea in the milk of cows, buffalos and sheeps. This test validates the analysis method of all the analysis systems of the FoodLab Line, the FoodLab method, comprising the new versions of the systems: CDR BeerLab^® and Junior, WineLab Touch, FoodLab Touch and FoodLab Touch for fats and oils.

WineLab is the preceding version of the CDR WineLab^® analysis systems, CDR WineLab^® and CDR WineLab^® Junior. The versions of the systems share the same analysis method, the CDR WineLab^® method. This method has been validated by ISVEA.

In collaboration with Parmalat S.p.A., CDR conducted a comparative study between the specific electrode and FoodLab methods in determining the amount of ammonia in whole and skimmed milk.

Neotron, an italian accredited laboratory, conducted a study with the aim of comparing CDR FoodLab®’s method for the determination of the Peroxide Value (PV) and the Free Fatty Acid (FFA) in vegetable oil matrices using ISO/AOCS methods: “These excellent analytical results along with the easiness of use and extraordinary versatility make of this system a precious tool that can be widely used whenever analytical controls are required. “

Neotron, an accredited laboratory, conducted a study in order to compare the performance of CDR FoodLab^®‘s method with NGD and ISO/AOCS methods used to determine the level of soaps, Peroxide Value (PV) and Free Fatty Acid (FFA) in oil matrices.