Sensory evaluation

Our experienced panellists can serve as human instruments for profiling and objective measurement of the sensory attributes of foods and beverages.

These include flavour characteristics, textural attributes and others related to appearance and sound, all of which contribute to defining the quality parameters of individual products.

Trained panels are useful for measuring the effects of ingredients or processing changes, taints and for product matching. Sensory evaluation is a powerful scientific tool that provides correlation of sensory attributes with instrumental measurements of attributes used to measure product quality.

Trained panel data can be correlated with consumers' preferences and acceptability (preference mapping) to determine optimum product attributes for desired markets.

Preference mapping provides valuable information for product developers and process technologists so they can identify those quality factors that actually drive consumer acceptability and preference for a particular product.