Sensory
Analysis
With sensory testing, the properties of a food product are evaluated with the help of the sensory organs. For this purpose, the testers check the appearance, smell, taste and consistency of the food. The human being with his sensory organs is the most important measuring instrument.
The product characteristics are picked up by the sensory organs (eyes, nose, mouth, skin and ears) and analyzed according to various schemes. Sensory testing is used to evaluate food products to ensure that the consumer receives a high quality product that appeals to the senses and has been tested using scientific methods.
Thus, sensory tests are carried out in the areas of product development, quality control and research. They also help determine the minimum shelf life of a product and thus detect food obsolescence or spoilage. Sensory testing is used to standardize products and adapt them to standards and consumer expectations. In this way, the success of new product launches can be increased or existing products can be further optimized.
In the field of quality assurance, sensorial assessments serve to monitor and ensure a defined product quality.