Sensory for Quality

Enhancing Quality Management through Sensorial Analysis of Food

Sensorial analysis plays a crucial role in quality management. Quality managers assess product consistency between batches, alignment with specifications, and absence of defects by evaluating sensory attributes including appearance, aroma, taste, texture, and mouthfeel. This contributes to improved quality management practices.

Sensorial characteristics analysis will contribute to quality management at different phases of a product life cycle:

From product development to Industrialization: ensuring large-scale processes maintain product sensory profile integrity.
Time stability: managing organoleptic changes, and controlling storage, shelf-life, and packaging impacts.
Production: ensure consistency in production, especially in case of evolution in raw materials/suppliers.

Methods

Sensory analysis is a combination of methods to describe and measure in a specific manner the sensorial characteristics of a product.

Expert panels provide qualitative descriptions, analyzing smell, taste, and texture. We control the performance of these panels before delivering any analysis to ensure the reliability of the outcomes.

Mérieux NutriSciences & Sensory Analysis

Our teams have an in-depth understanding of your product thanks to a multidisciplinary expertise gained for over 40 years.

Global footprint: Mérieux NutriSciences conducts sensory and consumer studies in 23+ countries globally and has 7 Centers of excellence to locally support your research protocols.
Local care: locations in 27 countries enabling us to have customer cares right next to you;
Our team of over 160 sensory and consumer studies professionals are committed to drive your research with the most adapted methodology to answer your needs.

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