Food Sensory Analysis Service

The function of food is more to provide people with taste/olfactory enjoyment and spiritual feast. Whether the food can be approved by consumers depends on its sensory characteristics to a large extent. Sensory analysis is the use of scientific and objective methods, with the help of human sensory organs (vision, smell, taste, touch and hearing) to assess the sensory characteristics of food (arousal, measurement, analysis and interpretation), combining psychological, physiological, chemical and statistical methods to qualitative and quantitative measurement and analysis of food.

Food Sensory Analysis

Creative Proteomics has specialized food sensory analysis and testing facilities. We have a wealth of experience and expertise to help reduce product quality risk and promote your products to be loved by more consumers.

Application of Food Sensory Analysis 

1. Applicable to all stages of product production and product development: the development of new products must be carried out simultaneously with sensory analysis. Accurately match the design of the product with the needs of consumers to determine the acceptability of the product under development at different stages. And the final evaluation of the success of new product development is to see whether it can be accepted and loved by consumers. Through consumer preference experiments, it is possible to understand consumer behaviors, predict their future consumption trends, and develop new markets.

2. Applicable to quality control to determine the shelf life. Sensory performance is the most direct manifestation of the quality of food. Sensory indicators are used to identify the quality and authenticity of food, control and detect food quality, and identify odors to check whether the product is affected by storage or packaging.

3. Applicable to food consumer market research. Consumers' buying behavior is determined by a variety of factors. When buying for the first time, most consumers will consider characteristics such as price, brand, quality, and flavor. But in the second purchase, the flavor characteristics are particularly important. Flavor analysis can identify sensory attributes that drive consumer preferences and evaluate whether new products are worth introducing to the market.

Food Sensory Analysis in Creative Proteomics

Difference test: Determine the possibility of difference or similarity between products. Including two-point inspection method, one-two-point inspection method, two-three-point inspection method, three-point inspection method, two-out-of-five inspection method, "A"-"non-A" inspection, etc.

Scale and category test: Estimate the order or size of the difference, or the category or level the sample should belong to. Including scoring method, pairwise comparison method, weighted scoring method, fuzzy mathematical method.

Descriptive test: Identify the special sensory characteristics present in the sample. Including simple descriptive testing, quantitative description and sensory profile analysis, free choice of profile, etc.

At Creative Proteomics, our sensory analysis team clarifies the experimental purpose that each method can achieve, so as to choose the experimental method scientifically and standardly to obtain the most reliable and effective experimental data. If you have any questions or specific needs, do not hesitate to contact us.

* Not intended for personal food safety testing.

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