Our Services
At our center, we specialize in comprehensive sensory evaluation services. With meticulous testing methods and expert analysis, we guide businesses in understanding consumer preferences, improving product quality, and fostering innovation. Whether you need sensory testing, consumer research, or training, our dedicated team is here to support your needs.
Sensory Evaluation Capabilities
Consumer Acceptance and
Preference Tests
These types of tests are used to determine the acceptance of food, beverages, or other products and may use acceptance questions, willingness to purchase questions, or preference questions. This test can be conducted in our facility or as a home-use test. We also collect demographic data on participating consumers.
Difference/Similarity Tests
These tests compare products to determine overall
differences or probe specific difference in attributes.
Overall difference tests that we employ include the
triangle test, duo-trio, tetrad test, and difference from
control tests. When a specific attribute is of interest, we
use a ranked attribute test or a paired comparison.
differences or probe specific difference in attributes.
Overall difference tests that we employ include the
triangle test, duo-trio, tetrad test, and difference from
control tests. When a specific attribute is of interest, we
use a ranked attribute test or a paired comparison.
Trained Panel Profiling and Focus Groups
We offer services from our trained sensory evaluation
panels to evaluate appearance, aroma, flavour, taste,
texture, and mouthfeel attributes of specific foods and
beverages. We can convene focus groups to discuss
products or services,following a questioning route built
around the information needed.
panels to evaluate appearance, aroma, flavour, taste,
texture, and mouthfeel attributes of specific foods and
beverages. We can convene focus groups to discuss
products or services,following a questioning route built
around the information needed.
Statistical analysis of data
We provide data analysis with methods including: Analysis
of variance with mean separation; Penalty Analysis for
“just about right” questions; and Multivariate techniques,
including Principal Component Analysis, Partial Least
Squares, and Preference Mapping.
of variance with mean separation; Penalty Analysis for
“just about right” questions; and Multivariate techniques,
including Principal Component Analysis, Partial Least
Squares, and Preference Mapping.
Analytical Capabilities
Volatile Analysis
To analyze flavours and aromas (volatile compounds),
we have gas chromatography/olfactometer/mass
spectrometer capabilities. This system is compatible with
solid-phase microextraction, solid-phase dynamic
extraction, and liquid injection. We are also equipped
with stir bar sorptive extraction capabilities.
we have gas chromatography/olfactometer/mass
spectrometer capabilities. This system is compatible with
solid-phase microextraction, solid-phase dynamic
extraction, and liquid injection. We are also equipped
with stir bar sorptive extraction capabilities.
Electronic Tongue (e-tongue)
We have an electronic tongue (e-tongue), an analytical instrument which draws on the underlying principle of
neurophysiology of the sense of taste to provide a “taste
fingerprint” based on the non-volatile profile of the
product. We have used the electronic tongue to analyze
sweeteners, spicy, bitter and astringent foods and
beverages, and pharmaceuticals.
neurophysiology of the sense of taste to provide a “taste
fingerprint” based on the non-volatile profile of the
product. We have used the electronic tongue to analyze
sweeteners, spicy, bitter and astringent foods and
beverages, and pharmaceuticals.
Physical Structure
Our lab has a new Texture Profile Analyzer to assess
physical parameters of foods. The Texture Profile utilizes
a double compression test that generates a force/time
curve utilized to assess specific physical parameters. We
also have a consistometer and rotational viscometer to
analyze semi-solid samples.
physical parameters of foods. The Texture Profile utilizes
a double compression test that generates a force/time
curve utilized to assess specific physical parameters. We
also have a consistometer and rotational viscometer to
analyze semi-solid samples.
General Analysis
We also have the capability to assess titratable acidity,
pH, and sodium (via ion selective electrode). We have
access to high-performance liquid chromatography
(HPLC) for further characterization of non-volatile
compounds in foods and beverages.
pH, and sodium (via ion selective electrode). We have
access to high-performance liquid chromatography
(HPLC) for further characterization of non-volatile
compounds in foods and beverages.