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Greta van Huyssteen
Forskare
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Sensory analysis - Discrimination tests
Validate any salient sensory changes in your product! We offer a selection of discrimination tests with our analytical sensory panel.
Purpose
Evaluate if the sensory experiences such as taste, aroma, flavour, texture, or touch of a product differs when changes are made.
The most effective method to evaluate potential changes in products is to use a sensory panel of human assessors. RISE has a long experience of these kind of tests and unique abilities to combine the results with technical measurements.
Sensory discrimination tests are effective for various kinds of situations including:
- If you would like to change a component or ingredient in a product without changes being noticed by the consumer.
- If you would like to change a process during production and would like to know if any differences can be noticed in the product.
- To evaluate how storage affects your product.
- If you want to determine perception thresholds.
Method
Dependent on product and the purpose of the measurement there are four common difference tests: paired comparison, duo-trio-test, triangle test and difference-from-control. All methods are evaluated according to standard procedure. We also have the ability to perform other discrimination tests such as the tetrad test and alternative forced choice tests.
The measurement is conducted in a sensory laboratory using 8-12 trained and selected judges from the RISE analytical panel.
Deliveries
A one-page report with an overview of the tested products and any significant changes as well as a longer report describing the method and the results.
