Sensory analysis is the set of regulated methods with which the “perception” of any product is analyzed through the 5 senses: sight, hearing, smell, taste, touch.
The sensory analysis laboratory within CoRFiLaC, created according to the UNI ISO 8589 standard in the dairy and agri-food sector, is able to study and carry out:
• Complete sensory profile with description of quality attributes, also in comparison with alternative or competing products (descriptive test, sensory profile – QDA – CATA).
• Discriminant tests: comparison between similar but different products (triangular test, duo-trio, etc.).
• Consumer analysis: measurement of product satisfaction and acceptability, assessed both with focus groups and laboratory tests.
• Shelf-life analysis.
• Training and maintenance of tasting groups within the organization.
The laboratory is able to offer a highly qualified service to companies that intend to study the sensorial properties of their products using scientific methods, obtaining important elements of judgment and comparison regarding their quality, with the release of a specific written test report.