DIFFERENCE / SIMILITUDE TESTS

They are used to demonstrate a sensory difference that can be perceived between samples, regardless of the nature of the difference, and if the difference concerns one or more descriptors, and if it is known or unknown.  Under certain conditions, these tests can also highlight similarities between samples.

A SESSION AT Sensostat

AIMs

• Check the presence or absence of sensory differences between two prototypes (change in the recipe
  or in the preparation of your product, new suppliers, etc.),
• Have control over storage conditions so has not to influence the organoleptic properties of your product,
• Establish the use by and best before dates via ageing studies
• Locate your product against a target, etc.

descriptive TESTS

The sensory profile allows, through a trained panel, to measure the sensory characteristics of several products of a same category. It is objective and is used to establish the sensory identity card of the products.

SensoStat also controls and adapts other types of more recent descriptive tests, to work with consumers to explore the products throughout their tasting, to establish a sensory map without training (for example: free sorting, TDS – Temporal Dominance of Sensations, PSP -Polarised Sensory Positioning), etc.

Research & innovation

AIMs

DESCRIPTIVE TESTS ARE PART OF THE R&D PROCESS FOR YOUR PRODUCT:

• To position it in against its competitive environment, or in comparison to your competitors,
• To control the evolution of its organoleptic properties over time,
• To maintain its sensory qualities despite modifications to your manufacturing process, recipes, suppliers, etc.,
• To establish specifications relative to its organoleptic properties,
• To know the impact of storage conditions on its organoleptic properties (taste, smell, etc.).