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Sensory testing of food
Description
Test turnaround time: 9 working days;
Optimal sample quantity for testing: 1 sealed package/for 300g bulk products;
In today's competitive food market, the taste, smell and appearance of a product often determine its success. The Eurofins laboratory, meeting these challenges, offers comprehensive sensory food tests - an indispensable tool for manufacturers aiming to capture the hearts and palates of consumers.
What is sensory testing?
Sensory testing is a scientific method of analysis and evaluation of the organoleptic properties of food products. They include detailed testing of such characteristics as taste, smell, texture, appearance and even the sound made by the product during consumption. These qualities, although often underestimated, are crucial to consumer acceptance of a product.
The importance of sensory tests
The importance of sensory tests cannot be overstated. They are the foundation of competitive advantage by making it possible to create a product ideally suited to consumer preferences. At the same time, they act as a quality control tool to monitor the consistency of product characteristics over time. In the process of developing new products, sensory testing is invaluable for optimizing formulations. They also help determine the shelf-life of a product, indicating how long it retains the desired organoleptic characteristics.
Sensory testing methods
A number of advanced sensory testing methods are used at Eurofins Laboratory. The method of sensory profiling (QDA) makes it possible to create a detailed description of a product's features and its "sensory map". Differential tests, such as the triangle test or duo-trio, can detect even subtle differences between products. Customer tests, in turn, provide valuable information about the acceptance and preferences of potential customers.
Infrastructure and equipment
Our laboratory has state-of-the-art equipment and infrastructure for sensory testing. Professional sensory evaluation booths, compliant with ISO 8589, provide ideal conditions for testing. We use advanced computer systems to collect and analyze sensory data, which guarantees the precision and reproducibility of results.
Compliance with norms and standards
Our sensory testing is conducted in accordance with international norms and standards, such as ISO 13299:2016 and ASTM E1958-16a. In addition, we use a number of specialized testing methodologies tailored to different categories of food products.
Testing methodologies for different product categories
Dairy products
For milk and dairy products, we use the PN-ISO 22935-2:2013-07 standard, evaluating appearance, odor, texture/texture and taste.
Fish and seafood
For fish and seafood, we rely on the PN-A-86767:1986 standard testing for example fleshiness, damage, dressing and color.
Meat and meat preparations
For meat and meat products, we use different standards, depending on the type of product, evaluating such characteristics as external appearance, color, aroma, texture and taste.
Bakery and confectionery products
For bread, we use the PN-A-74108:1996 standard to evaluate external appearance, crust, crumb, aroma and taste. For pastry products and semi-finished products, we rely on the PN-A-74252:1998 standard, and examine the appearance, odor, taste and structure/texture.
Fruit, vegetables and preserves
For jams we use the PN-A-75100:1994+Az1:2000 standard, and assess the appearance, odor, texture and taste. We test fruit and vegetable juices according to relevant standards, paying attention to appearance, color, aroma and taste.
Full range of tests:
| Matrix | Test methodology | Differentiators | ||
| Milk and dairy products | PN-ISO 22935-2:2013-07 | Appearance, smell, texture, taste | ||
| Fish and seafood | PN-A-86767:1986 - archival standard | Appearance (fleshiness, damage, dressing, appearance of the inside of the body cavity, color), smell, texture, taste | ||
| Fish preserves | PN-A-86732:1992 (archival standard) | Appearance (mirror and correctness of arrangement, correctness of dressing and preparation of fish, color of fish), color (liquid and solid ingredients), texture (liquid and solid ingredients), smell, taste, culinary readiness, internal condition of packaging | ||
| Smoked fish preparations | PN-A-86772:1985(archival standard) | Appearance (surface condition, skin and tissue damage, belly condition, skin and meat color), smell, texture, taste | ||
| Meat and offal of slaughtered animals | PN-A-82000:1965 (archival standard) | Appearance (processing, surface condition, cleanliness, color), odor, texture, taste | ||
| Poultry meat in pieces | PN-A-86524:1994+A1:1998 (archival standard) | Appearance, color, smell | ||
| Meat preparations - cold cuts | PN-A-82062:1988 (archival standard) | Exterior appearance (shape, size, casing, correctness of casing filling, bar color), appearance in cross-section (color), aroma, texture (crumbling, binding, tenderness, juiciness), taste | ||
| Meat preparations - canned | PN-A-82056:1985 (archival standard) | Exterior appearance of canned block (shape, color), appearance of canned block in cross-section (color), aroma, texture (tenderness, juiciness, degree of binding, arrangement and quality of ingredients), taste | ||
| Meat and meat preparations - Minced meat
| PN-A-82009:1997+Az1:1998 (archival standard)
| Appearance, color, smell | ||
| Poultry products - Poultry carcasses
| PN-A-86520:1998 (archival standard)
| Appearance, color, smell | ||
| Poultry products - Poultry offal
| PN-A-86523:1995
| Appearance, color, smell | ||
| Non-alcoholic beverages | PN-A-79033:1985 (archival standard)
| Clarity, color, taste, smell, CO2 saturation | ||
| Ready-to-cook food | PN-A-82107:1996 | Before and after preparation: general appearance (surface and cross-section), texture, aroma, taste | ||
| Baked goods | PN-A-74108:1996 | Exterior appearance, crust (color, thickness, other characteristics), crumb (elasticity, porosity, other characteristics), aroma, taste | ||
| Pasta | PN-A-74130:1993 (archival standard) | Uncooked appearance and smell, cooked appearance, cooked smell and taste, minimum cooking time | ||
| Products and semi-finished pastry products | PN-A-74252:1998 | Appearance (shape, color, surface, break/section), aroma, taste, texture | ||
| Jam | PN-A-75100:1994+Az1:2000 | Appearance (color), smell, texture, taste | ||
| Fruit products. Southern fruit juices | PN-A-75959:1997 +Az1:2001 (archival standard) | Appearance, color, smell, taste | ||
| Fruit products. Forest fruit juices | PN-A-75965:1998 (archival standard) | Appearance, color, smell, taste | ||
| Fruit preparations. Nectars | PN-A-75956:1994 (archival standard) | Appearance, color, smell, taste | ||
| Vegetable and fruit and vegetable products. Juices | PN-A-75958:2002 (archival standard) | Appearance, color, smell, taste | ||
| Fresh mushrooms | PN-A-78509:2007 (archival standard) | Mushroom products | PN-A-78509:2007 (archival standard) | Appearance of mushrooms, appearance of marinade, color, odor, taste, firmness, presence of impurities, presence of damaged mushrooms |
| Food concentrates | PN-A-79011-2:1998 + Az1:2000 + Az2:2008 | Before and after preparation: Appearance, color, smell, texture, taste | ||
| Food concentrates | PN-A-79011-2:1998 +Az1:2000 +Az2:2008 | Appearance and color, aroma, solubility in water, infusion color, infusion clarity, infusion taste and aroma |
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