Sensory Analysis

Sensory testing of foods is very important for the market. Qualified testing helps you to make a representative assessment of the potential success of an existing product or a market launch. With sensory testing, bilacon's experts can identify differences from similar foods and compare them with each other.

In the case of products that are already established on the market, sensory testing can be used to guarantee consistent quality, which is one of the deciding factors for the end consumer.
Optimization of ingredients and thus product optimization, including checking the shelf life of foods, are also taken into account in sensory testing.

The tests are based on DIN and ISO standards, thus ensuring a consistent quality of the test methods. Sensory analysis forms an independent analysis within the food inspection.

• In hedonic testing, your product is tested by untrained employees in order to get an acceptance from normal consumers. For this purpose, several similar foods are tested in direct comparison with your product.
• In analytical testing, your product is tested by specially sensory trained staff. For this test, your food is tested in a neutral environment to avoid disturbing sensory impressions. The evaluations of this analytical test are statistically analyzed.

Appearance

Here, among other things, shape, color and structure are evaluated. In the case of chocolate, for example, color intensity and surface gloss play a role.

Smell

Olfactory characteristics, i.e. those that can be detected by the nose, are evaluated.

Taste

Products are evaluated by taste with the 5 taste impressions sweet, salty, sour, bitter and umami.

Consistency

The texture of the food also plays a major role and is an important criterion for the purchase decision. Using chocolate as an example: how fine is the texture of the product, melting behavior when chewed.

Acoustics

Here, special attention is paid to how the product sounds when bitten off and chewed.

• Trained specialists who test and evaluate your products comprehensively with regard to sensory criteria.
• A further team of employees with DLG examiner passport, who are additionally specialized in the examination and evaluation of meat & delicatessen products, sausages, lard as well as bread and cookies.

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