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.
Specific benefits of this type of research include:
Sensory differences between your products and those of your competitors can be shown clearly through the product profiles.
WSS has ongoing relationships with several clients involving long term sensory profiling. Our panel of dedicated assessors allows us to provide a full and comprehensive overview of product changes and allows our clients to develop the best possible tasting products, therefore maximising sales.
A leading producer of spicy chicken products wanted to assess whether there were any discernible differences in dried spices sourced from two different origins.
A sensory profiling exercise was conducted using a panel of 14 trained panellists. An initial descriptor generating session identified 28 key parameters that would be used to measure attributes of chicken products. The panellists were then asked to assess the chicken products with spices from each origin. All measurements were performed in duplicate to provide extra robustness of data.
A report was generated to show the mean scores of each key parameter, for the chicken products made with spices from each origin. Significant differences were highlighted at 95% confidence to clearly identify where the products differed in sensory terms.
Based on the feedback from the research, we were able to demonstrate to our client discernible differences in their products when using spices from two different origins. The client was then able to assess the level of difference and make an informed decision for the sourcing of spices.