Sensory Profiling uses trained panellists to assess products against their key parameters.
This research takes the ‘liking’ out of the analysis, focusing instead on objective measurements of each key parameter of a product. These measurements then allow us to generate unique product profiles for each product assessed.
Our trained panellists are selected from a pool of respondents who have higher than average sensory acuity, and greater ability to identify different tastes and smells. They are extremely experienced in sensory profiling and have carried out assessments with many different food and beverage products.