{"id":1078,"date":"2024-05-06T11:44:02","date_gmt":"2024-05-06T18:44:02","guid":{"rendered":"https:\/\/sfs.wsu.edu\/sensory\/?page_id=1078"},"modified":"2024-05-13T10:09:47","modified_gmt":"2024-05-13T17:09:47","slug":"services","status":"publish","type":"page","link":"https:\/\/sfs.wsu.edu\/sensory\/services\/","title":{"rendered":"Our Services"},"content":{"rendered":"
\r\n\t\nCAHNRS<\/span><\/a><\/span> > WSU Sensory Science Center<\/span><\/a><\/span><\/div>
\r\n\t

\r\n\t\tOur Services\t<\/h1>\r\n\t\t<\/header>\r\n\n\n\n

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<\/a> is here to support your needs.<\/p>\n\n\n

\r\n
\n
\r\n \n
\r\n\t\n\n

Sensory Evaluation Capabilities<\/h2>\n\n\n
\r\n\t\t
\r\n\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t
\r\n\t\t\t\t\t\t

\r\n\t\t\t\t\t\t\tConsumer Acceptance and
Preference Tests\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t
\r\n\t\t\tThese 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.\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t<\/article>\n\n
\r\n\t\t
\r\n\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t
\r\n\t\t\t\t\t\t

\r\n\t\t\t\t\t\t\tDifference\/Similarity Tests\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t
\r\n\t\t\tThese 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.\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t<\/article>\n\n
\r\n\t\t
\r\n\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t
\r\n\t\t\t\t\t\t

\r\n\t\t\t\t\t\t\tTrained Panel Profiling and Focus Groups\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t
\r\n\t\t\tWe 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.\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t<\/article>\n\n
\r\n\t\t
\r\n\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t
\r\n\t\t\t\t\t\t

\r\n\t\t\t\t\t\t\tStatistical analysis of data\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t
\r\n\t\t\tWe provide data analysis with methods including: Analysis
of variance with mean separation; Penalty Analysis for
\u201cjust about right\u201d questions; and Multivariate techniques,
including Principal Component Analysis, Partial Least
Squares, and Preference Mapping.\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t<\/article>\n<\/div>\r\n\n<\/div>\n\n\n

<\/p>\n\n <\/div><\/section>\n\n

\r\n
\n
\r\n \n
\r\n\t\n\n

Analytical Capabilities<\/h2>\n\n\n
\r\n\t\t
\r\n\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t
\r\n\t\t\t\t\t\t

\r\n\t\t\t\t\t\t\tVolatile Analysis\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t
\r\n\t\t\tTo 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.\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t<\/article>\n\n
\r\n\t\t
\r\n\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t
\r\n\t\t\t\t\t\t

\r\n\t\t\t\t\t\t\tElectronic Tongue (e-tongue)\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t
\r\n\t\t\tWe 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 \u201ctaste
fingerprint\u201d 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.\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t<\/article>\n\n
\r\n\t\t
\r\n\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t
\r\n\t\t\t\t\t\t

\r\n\t\t\t\t\t\t\tPhysical Structure\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t
\r\n\t\t\tOur 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.\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t<\/article>\n\n
\r\n\t\t
\r\n\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t
\r\n\t\t\t\t\t\t

\r\n\t\t\t\t\t\t\tGeneral Analysis\t\t\t\t\t<\/h3>\r\n\t\t\t\t\t\t
\r\n\t\t\tWe 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.\t\t<\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t<\/article>\n<\/div>\r\n\n<\/div>\n\n\n

<\/p>\n\n <\/div><\/section>","protected":false},"excerpt":{"rendered":"

Our comprehensive sensory evaluation services and meticulous testing methods and expert analysis help guide clients in understanding consumer preferences.<\/p>\n","protected":false},"author":16011,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"categories":[],"tags":[],"wsuwp_university_category":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/sfs.wsu.edu\/sensory\/wp-json\/wp\/v2\/pages\/1078"}],"collection":[{"href":"https:\/\/sfs.wsu.edu\/sensory\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sfs.wsu.edu\/sensory\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sfs.wsu.edu\/sensory\/wp-json\/wp\/v2\/users\/16011"}],"replies":[{"embeddable":true,"href":"https:\/\/sfs.wsu.edu\/sensory\/wp-json\/wp\/v2\/comments?post=1078"}],"version-history":[{"count":24,"href":"https:\/\/sfs.wsu.edu\/sensory\/wp-json\/wp\/v2\/pages\/1078\/revisions"}],"predecessor-version":[{"id":1248,"href":"https:\/\/sfs.wsu.edu\/sensory\/wp-json\/wp\/v2\/pages\/1078\/revisions\/1248"}],"wp:attachment":[{"href":"https:\/\/sfs.wsu.edu\/sensory\/wp-json\/wp\/v2\/media?parent=1078"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sfs.wsu.edu\/sensory\/wp-json\/wp\/v2\/categories?post=1078"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sfs.wsu.edu\/sensory\/wp-json\/wp\/v2\/tags?post=1078"},{"taxonomy":"wsuwp_university_category","embeddable":true,"href":"https:\/\/sfs.wsu.edu\/sensory\/wp-json\/wp\/v2\/wsuwp_university_category?post=1078"},{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/sfs.wsu.edu\/sensory\/wp-json\/wp\/v2\/wsuwp_university_location?post=1078"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/sfs.wsu.edu\/sensory\/wp-json\/wp\/v2\/wsuwp_university_org?post=1078"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}