Sensory analysis uses various methods to measure the sensations we experience when we consume food products. Panels can be used to measure different parameters such as taste (salty, sweet, sour, bitter, umami), aromas and texture of a product.
This allows us to determine whether a product is sweeter, less acidic or more aromatic compared to another product.

Consumer tests can also be carried out to determine how much products are liked and according to which criteria.

Most commercially available products have undergone some sort of sensory evaluation, in particular during their development, to establish their optimal shelf life or to check compliance with the specifications.

Do you have any questions? A project? Do not hesitate to contact us!

Nicolas Laëtitia
Senior academic associate UAS, Laëtitia Nicolas