Sensory analysis is a scientific discipline that combines the principles of experimental design and statistical analysis with the use of one or more senses, constituting a measuring apparatus under strictly defined conditions. It takes into account the impressions registered by the senses such as: color, smell, structure, taste.
The laboratory for sensory analysis was designed in accordance with PN-EN ISO 8589: 2010, which took into account the general guidelines for the design of the sensory analysis laboratory, with the subsequent amendment PN-EN ISO8589: 2010 / A1: 2014-07, changing the guidelines for the color of the cabins ( section 6.2.5).
Products whose sensory analysis is not possible directly are prepared in accordance with PN-ISO 5497: 1998. The standard provides guidelines for the preparation of samples for which direct sensory analysis is not possible.
The sensory analyzes of products are based on methodologies in accordance with the following standards:
-
-
- PN-EN ISO 10399: 2018-03 Sensory analysis. Methodology. Duo-trio method,
- PN-EN ISO 5495: 2007 Sensory analysis. Methodology. Even comparison test,
- PN-ISO 4121: 1998 Sensory analysis. Methodology. Evaluation of food products using scaling methods,
- PN-ISO 11036: 1999 Sensory analysis. Methodology. Texture profiling,
- PN-EN ISO 5495: 2007 Sensory analysis. Methodology. Even method,
- PN-EN ISO 4120: 2021-08 Sensory analysis. Methodology. Triangular method.
-
The FoodSector Laboratory carries out an accredited sensory analysis for you:
-
-
- food concentrates,
- canned fish,
- canned meat,
- pasta,
- margarine,
- milk and milk products,
- non-alcoholic drinks (water, fruit drinks, fruit and vegetable juices, carbonated drinks),
- vegetable oils and fats,
- packaging,
- feed,
- bread,
- non-food products,
- processed potatoes,
- confectionery products,
- confectionery,
- delicatessen products.
-
In addition to laboratory methods, the essence of which is the work of a trained team, we offer consumer research. They allow to determine the degree of desirability and acceptance of the evaluators, as well as to learn about their preferences.