Sensory analysis of food products
Quality testing and competitive benchmarking through sensory analysis
Sensory analysis is the science of using the human senses as a testing and measuring tool. It can be used to make competitive comparisons on the basis of the main characteristics of food (appearance, smell, taste and texture) and to check the quality of food.
The standardisation of terms and methods, together with the use of statistical techniques to evaluate the results of sensory tests, has made sensory analysis and its findings a recognised science. The basic prerequisites for this are, among other things, the correct selection of suitable test persons (experts vs. consumers) and ensuring the appropriate training of the test persons.
A strong partner at your side
Using continuously trained volunteers or specifically recruited consumers the Eurofins Food & Feed Testing laboratories in Germany offer both, expert and consumer testing. Project managers provide targeted advice on the right choice of methods, and experienced sensory experts offer basic or product-specific seminars and workshops.
Expert sensory testing
Would you like to define or compare sensory product properties? Do you have a sensory-based complaint?
Sensory seminars
Are you interested in a sensory seminar?
Would you like to establish sensory quality assurance?
Sensory projects
Do you want to develop or test a formulation and ensure that your product meets commercial expectations? Do you want to compare your product with others or secure yourself legally?
Consumer tests: sensory and consumer research
Would you like to find out how well your product is received by consumers?
Would you like to conduct a market study?
Further interesting pages
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