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.
- The effect of a change in ingredient levels can be monitored through the changes in the profile of the product.
- Differences between batches of products can be assessed to monitor quality control
- When combined with central location testing, we can identify key drivers for consumer acceptance allowing us to create a ‘Gold Standard’ product (product optimisation).
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.
The Case Study
A leading producer of spicy chicken products wanted to assess whether there were any discernible differences in dried spices sourced from two different origins.