Sensory analysis is a scientific discipline that is the evaluation of the characteristics of a product (of whatever nature) through the sense organs: sight, hearing, smell, taste, touch. The sense organs react to stimuli of chemical, physical, and response to stimuli are the feelings that we perceive.

The main moments of use of sensory analysis applied to food can be:

-definition of the sensory profile of a food;

-Validation of shelf life;

Formulation of new products; comparison of an innovative product and a conventional one;

-Check sensory compliance of a product to the standard corporate design or specifications of the product specification;

-Evaluation of the influence of the ingredients, process variables and packaging on sensory properties of the finished product;

-Change the recipe or packaging system;

-a comparison with the competition;

-consumer science (consumer perception);

-consumer Test.

IF YOU WANT TO KNOW MORE '

For more information on this service, please write to info.zpp@alsglobal.com Our technicians are at your disposal to make the best offer for your needs.