CAHNRS > WSU Sensory Science Center > Our Services > Sensory Evaluation Capabilities at the WSU Sensory Science Center

Sensory Evaluation Capabilities at the WSU Sensory Science Center

Sensory and Consumer Tests Performed at the Sensory Science Center

At the WSU Sensory Science Center, we conduct a diverse range of sensory and consumer tests tailored to meet our clients’ needs. Additionally, we develop, and design specific testing and research opportunities as needed by our clients.

Testing Options

Consumer Acceptance and Preference

Determine the acceptance and preferences of your food, beverages, or other products through in-lab or at-home tests. We use acceptance, willingness to purchase, or preference questions to provide valuable insights.

Difference/Similarity Tests

Compare products to identify overall differences or probe-specific difference in attributes. Tests 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.

Attribute Diagnostic Tests

Examine products for specific sensory attributes using “just-about-right” or check-all-that-apply questions. Insights gained inform how to adjust specific product properties to enhance overall liking.

  • Chocolate milk samples in small cups with lids.
  • Researcher passing chocolate samples through the sensory hatch during a sensory evaluation panel.
  • Apples in dishes in preparation for consumer evaluation of whole apples
  • Series of paper bags containing samples for home-use assessment by consumers.
  • Researchers assembling snack food samples for a home-use test by consumers.
  • Paper bags filled with onions in preparation for a home-use sensory test

Trained Panel Profiling

Benefit from evaluations by our trained sensory panels, covering appearance, aroma, flavor, taste, texture, and mouthfeel attributes for foods and beverages.

Conference/discussion room used for training of sensory panelists.
Six trained panelists seated at tables assessing food products.
Pear evaluation testing form and sample fruit at the Food Science and Human Nutrition Building .

Threshold Determination

Utilize threshold testing to pinpoint the concentration of a flavor or taste compound that causes a change in perception.

Focus Groups

Engage in insightful discussions about products or services through tailored focus group sessions, structured around your specific information needs.

Sensory evaluation booth equipped with tablet with Compusense Sensory Software.

Sensory Software

We use Compusense sensory software for all panel scheduling, screener and ballot presentation, data collection and data handling.  The WSU School of Food Science is also a member of the Compusense Academic Consortium.

Statistical analysis provided by the Sensory Science Center

At the WSU Sensory Science Center, our expertise extends beyond sensory evaluation testing. Our team is proficient in employing various sensory analysis methods, including:

  • Analysis of variance (with mean separation techniques) for parametric data.
  • Kruskal-Wallis for non-parametric data.
  • Cochran’s Q for check-all-that-apply data.
  • Penalty Analysis and Chi Square for “just about right” questions.
  • Friedman’s Rank Sum for ranked data.
  • Multivariate techniques such as Principal Component Analysis, Partial Least Squares, Internal and External Preference Mapping, Factor Analysis, and Agglomerative Hierarchical Clustering.