Flavour is the most real parameter for a product's quality. When we look at consumer behaviour, the first parameter for the buying decision of a food product is, in more than 60% of the cases, the expected taste. Therefore, the sensorial aspect is always key to a product success. Sensory analysis is a discipline which creates, measures, analyses and interprets the senses of sight, smell, taste, touch and hearing to various properties of food with the purpose to support this success.
Sensory Analysis allows;
- clear identification of sensory properties of a product
- achieving the targeted qualities in a product
- shortening the product development process
- better understanding of consumer preferences
As a result of increasing varieties of flavours among food ingredients and a resulting increase in number of flavours, Sensory analysis has become a very important factor in the food industry.
In our sensory analysis department, we provide comprehensive services to our business partners including difference tests, consumer preference tests, identification tests and shelf life/stability studies.
We work with our expert panellist team, which we have trained in product development and flavour profile assessment stages. In all of our Panellist training programs and all tests performed in our facilities, TSE ISO standards are used as references.
As Aromsa, we conduct various types of sensory analysis for all kind of end-products to provide guidance to our business partners supporting them with our expertise and knowledge.