Quantum Enhanced Sensing of Trace Compounds in Sealed Containers

In collaboration with the University of Oxford, VeriVin is exploring the usefulness of Quantum-Enhanced Sensing Techniques to investigate the chemical decomposition of complex liquids in sealed containers. The anticipated technique is a-priory non invasive and is expected to be sensitive at the single-molecule level. As a first commercial application, the partners plan to develop a device that is capable of generating a molecular finger print of beverages, such as wine and beer, without opening the bottle.

We will explore the feasibility of using Quantum-Enhanced Sensing to detect chemical trace compounds in complex liquids in sealed transparent containers, and eventually develop a new product which is implementing this method. This a-priory non-invasive technique will allow for the quality control and characterisation of liquid substances in a large variety of applications and circumstances. These range from testing and monitoring the production and long-term storage of liquid nutrients (e.g. beverages), fluids in technical or health-care applications, and the analysis of unknown liquids in defense applications. The Quantum-Enhanced Sensing technique exploits the superposition of molecular quantum states and the quantum states of the radiation field inside an optical cavity in a Raman-type process to selectively detect compounds at the single-particle level. Not only is this level of sensitivity out-of reach for current spectroscopic sensing methods, but these are also mostly invasive, leading to either a spoilage of the substance or a contamination of the environment. At the end of this project, Verivin will have acquired the skills to bring this quantum-sensing device to the market, and the University of Oxford demonstrates the inherent potential of their quantum sensing approach.