Sensory Evaluation
Consumer tests: Consumers selected according to specific target groups assess -under standardized conditions - the sensorial characteristics of food products (e.g. appearance, taste, smell and texture), packaging and the concept innovation.
Product profiling: Several specially trained expert panels are available. The profiling is conducted by means of descriptive analysis methods or quality assurance questions.
Preference mapping: The linking of consumer sensory data and product profiling data makes it possible to answer the question of which product the consumer prefers on the basis of which sensorial properties. A "powerful tool" for the development of a top product.
Sensorial training: Develop new expertise in your company: Our courses encompass an introduction to the topic, in-depth training, and exam preparation, identification of your personnel's sensorial abilities and implementation of various sensorial examinations. Training takes into account current DIN standards as well as your individual requirements.
Food analytics: By means of coupled gas and mass spectrometry (GC/MS) together with high-performance chromatography (HPLC) we identify and quantify the active sensorial substances in your product.
Our facilities:
- 10 sensory cabins equipped to a standard which far exceeds DIN requirements.
- Fully air-conditioned
- Testing under different light conditions: Daylight, red light, black light
- Spittoons
- Direct hatch to the kitchen
- Lights system to communicate with the kitchen staff
- Data acquisition with state-of-the-art PCs
- Software available for automated data acquisition and evaluation: FIZZ sensory software + SPSS PASW Statistics 18
- Large kitchen with microwave ovens, deep fryers, ovens/cookers
- Extensive storage facilities at room temperature, 4°C and -20°C.
