Food Sensory Analysis

Sensory evaluations should be a key component of your food production strategy. Reliable, accurate analyses can help with recipe refinement, product development and comparable market research.

The organoleptic or sensory evaluation of a product's quality is of great importance when it comes to the decision of whether a consumer will buy it again, or if a different product will be chosen. The experts at Intertek can support your business in implementing a sensory evaluation strategy into your processes.

Evaluating the sensory aspects of your products is a vital tool and can be applied at various stages of production and product development. It can be used for quality control, to determine shelf life, to gauge whether a new product is worth launching onto the market, for flavour profiling to identify the sensory attributes driving consumer preferences and for taint identification to check if your product is affected by storage or packaging.

The experts at Intertek can assist you with:

  • Organoleptic analyses of food and dishes, including their preparation for characterisation of product standards and marketability monitoring at different stages throughout its shelf life
  • Organleptic evaluation of honey according to the Honey Directive
  • Difference testing for the investigation of product changes, product development, production and storage changes
  • The set up of customised expert panels for organoleptic analyses on a regular basis
  • Training, including workshops for organoleptic analysis and customer-specific sensory training
 
Need help or have a question? +1 800 967 5352
 
 
 

Need help or have a question?

+1 800 967 5352
Global
+49 421 65727 390
Australia
+61 1300 046 837
UK
+44 (0) 116 296 1620
UAE
+971 4 317 8777
 
 

White Papers - Testing

Food Allergens
Global Meat Trade - Negating Risk through Assurance Services
Campylobacter - A shared responsibility white paper
Shelf Life Stability & Sensory Programmes white paper
EU Nutritional Labelling Regulations
Genetically Modified Organisms: The truth behind the myths white paper
How Sensory Insight can Prepare your Products for Market
Honey Authenticity: Detecting sugar adulteration
Testing the Limits of Contamination