In the laboratory sensory assessment of food we use:
- differential testing
- methods of arrangement and calibration
- methods of profiling
- quantitative descriptive analysis
The above tests allow us to obtain repeatable and objective information about a product and its characteristics and their impact upon its reception.
The sensory evaluation has practical application at:
- product's authenticity assessment,
- quality and health safety of products and raw materials,
- course of technological process,
- influence of raw materials or the technological process upon food quality,
It can also be used at preparation and modification of recopies, product development, comparison of products between each other and the desirability assessment.
Our experienced experts determine:
- specific characteristics of a given product,
- order in which they appear and deliver real and reconstructible information regarding intensiveness of each characteristic,
This information enables clients to better understand differences in specific perception of their own and competition's product as well as a product's quality and the quality of technological process.
JIf we need information regarding sensory characteristics which belong to a product in comparison to a competitive product, i.e. taste, odour, texture or if we want to know the exact sensory characteristics of our or the competition's product than the best method would be the quantitative descriptive analysis. /strong> 
On the other hand if we need information regarding sensory features characterizing a product, the order of their reception and intensity of each of them then it would be the best to use the profiling method.
Sensory testing is used in:
- shelf life tests where the organoleptic or sensory assessment is used to determine a product's permanence.
- tests to determine changes in significant sensory features of a product during its storage time allowing customers to perceive it as fresh and desirable
The organoleptic assessment opposite to the sensory assessment is less objective and repeatable as it depends on the sensitivity of an assessor, his physiological and mental state, conditions accompanying the assessment.
It can be used to assess the quality of products, raw materials and to obtain the organoleptic characteristics.
