|Obiective:||To assess product’s sensory characteristics such as appearance, flavour, aroma and texture.Analytical trials, allowing to determine sensory properties of products. It is the technique mostly used to establish sensory profiles, preference maps, specifications for quality control,and advertising claim substantiation.|
|Planificare:||Duration: 3-30 days.
Beginning: From 1 to 2 weeks upon receipt of the samples.
Report: 2 weeks after the end of the study.
|Metodologie:||• Quantitative Descriptive Analysis (QDA®)
• Spectrum ™ Descriptive Analysis Method
• Time-Intensity Descriptive Analysis
• Free-Choice Profiling
|Procedura:||Eight to 12 individuals are selected and trained to assess similarities and differences in a setof samples and the results can be statistically correlated with consumer and instrumental data.|