I have the simplest of tastes – I always settle for the best (Oscar Wilde)
Sensorial analysis is a scientific method used to evaluate the organoleptic attributes of a product by means of senses – sight, hearing, smell, taste, touch – in order to describe and measure the sensorial characteristics of a product. In the food industry, sensorial analysis is extremely important because it takes the role of a tool to evaluate aspects related to the quality of products.
Sensory analysis is also necessary in order to better understand and manage the various phases of the production and marketing process, starting from the moment of its reception up to the evaluation of shelf life and durability.
Evaluating the appearance, aroma, flavor, and texture of a food product is critical to establishing performance standards, evaluating its progress, and understanding the key properties that drive consumer acceptability. This insight is an important aspect of quality control and new product development and market research.
G&A Services for Sensory Analysis
We have a Business Unit dedicated to sensory analysis made up of qualified professionals and experts with many years of experience in the field that provide customers with a wide range of standard specialized services as well as management consulting and personalized applying different methods in accordance with UNI EN ISO:
- determination of sensory shelf-life (triangular method UNI EN ISO 4120, method of difference from a reference);
- product characterization (sensory profile UNI EN ISO 13299);
- comparison with competing products (method of difference from a reference, sensory profile);
- consumer research (preference method for pairwise comparison UNI EN ISO 5495, acceptability method, preference mapping, home test);
- new product development (focus group, sensory profile, consumer test);
- specialized training courses dedicated to the internal team that deals with research and development, quality and marketing.
Sensory analysis in food is becoming more and more useful for producers, both at industrial level and for small and medium operators, as well as for artisans as a scientific tool that allows through different methodologies and measurable parameters to:
- define the sensory profile of food products;
- validate shelf-life and durability;
- formulate and define ingredients, recipes and production processes;
compare innovative products with traditional ones; - verify the sensory conformity of products with respect to the quality standards and specifications of production specifications;
- evaluate the specific properties of the ingredients in relation to the variables of the production process and packaging and their impact on the sensory properties of the finished products;
- control the quality of raw materials and finished products;
- adapt or modify packaging systems;
- study the market in comparison with the competition;
- analyze consumer preferences using the consumer science and consumer testing approach.