Sensory evaluation

Expert sensory evaluation in the food industry is one of the most important steps in the process of development and optimization of new product formulations. This evaluation includes detailed analysis of organoleptic characteristics (taste, smell, color, texture and appearance) of food products, which can be used to evaluate the effect of formulation changes on consumer acceptance.

In the process of formulating new products, sensory evaluation helps experts determine the degree of desirability and harmony of sensory characteristics with target market expectations. These evaluations are usually carried out by groups of sensory experts or target consumers, which determine the formulation’s strengths and weaknesses using statistical tools and sensory data analysis.

Also, in optimizing the formulation of existing products, sensory evaluation is used as a key tool to investigate the effect of minor changes in ingredients or production processes on the sensory characteristics of the product and to ensure continuous quality and consumer satisfaction.