food sensory testing

Sensory testing

Organoleptic analysis is a scientific method that applies the principles of experimental design and statistical analysis to the use of the human senses (sight, smell, taste, touch, hearing). Sensory tests are intended to evaluate the perception of consumer products. ERGANAL’s laboratory is addressed to food developers, manufacturers and producers of branded or private label products. We offer documented results of organoleptic analysis in the form of studies, based on integrity and impartiality.

Methodology

The method requires groups of experienced evaluators (panels), which test the products and record answers and observations. By applying statistical techniques to the recorded observations it is possible to make estimates and investigate on the organoleptic characteristics of the tested products. Sensory evaluation consists of three areas that support the commercial characteristics of new developments.

Discriminative testing e.g. two or more products differ from each other.

Descriptive Analysis evaluates the characteristics of two or more products.

This type of test requires a trained panel. Each tester describes each product through a questionnaire. The questionnaire includes a list of descriptions (eg bitterness, acidity, etc.). The tester rates each description for each product according to the intensity of the description perceived in the product (eg 0 = very weak to 10 = very strong).

Usually this type of test involves large groups of consumers. The range of tests can range from simple comparative tests (eg Which do you prefer, A or B?) To a structured question about the size of acceptance of individual characteristics.

Ensure Product Marketability!