Sensory Analysis
Only products of a good sensory quality are mostly acceptable by consumers, ensure market success and, consequently, profitability of their launching on the market.
Through our dedicated investigations we are able to answer
following questions:
- How is valued a sensory quality of product?
- What are positive and negative attributes of a product?
- Which product is the most optimal when compared with others?
- Which factors affect choice of a product by consumers?
- How to modify a product to improve its perception by consumers?
- Will any consumer like a given product? If yes, who are those consumers?
- What is product's potential level of success when referred to competition?
The sensory analysis is carried out by a panel of our experts and based on independent and acknowledged valuation criteria.
We ensure fully objective quality evaluation products by applying proper mate panel and methods as well as correct evaluation conditions.
Basic methods of sensory analysis
- Descriptive sensory analysis
- Differential sensory analysis (so called even, triangle and duo-trio methods)
- Methods using scales and categories
- Quantitative descriptive sensory analysis
Descriptive sensory analysis
This is one of the most comprehensive methods used in sensory analysis. This technique provides complete sensory description of a product and identifies its sensory attributes such as: appearance, consistency, taste and smell. It also determines how an ingredient or a process may affect overall product's evaluation.
Difference sensory analysis
A panel of our experts evaluates whether there is a distinctive difference between specified attributes among various
samples of a same product of different origin.
Our experts determine whether or not a difference exists between samples and indicate possible trends of that difference.
Methods using scales and categories
These methods are based on valuation of stimulus intensity sequence and intensity of differences between products under testing.
Quantitative descriptive profile
A team of our experts determines specific product's sensory attributes and measure their intensity in a numerical scale. Information obtained in this way helps to better understand sensory differences between tested products.
Profile graph of assessment of two fruit kefirs
Shelf-life determination
This analytical technique tells a customer when his product starts to get stale. Our experts provide information regarding how the smell, taste, consistency or the other sensory attributes of products change over time.
We specialize in:
- Milk and dairy products
- Meat and meat processed products
- Fish and fish processed products
- Bakery products and confectionery
- Juices and drinks
- Coffee and tea
- Deli and convenience food, ready meals.
Application
The sensory analysis results can be applied in process of quality control, product development and launching products on a market as well as in modifications of existing products. It helps retailers to choose their suppliers on the basis of sensory quality of products offered by them.