“The human being as a measurement instrument”
To evaluate the softness of a chocolate or the sweetness of an orange juice, the bitterness of a coffee or the liking of a package, to determine when a door noise becomes unpleasant or which of several skin creams is the easiest to spread; groups of people are asked to convey the information they get from their senses to the sensory scientist.
The human being becomes a measurement instrument asked to quantify, compare, or score what they have felt when observing, tasting, smelling, touching, or listening to different stimuli.
The sensory panellists are key to helping companies create, design and implement the ideal product.
To yield precise results, this approach, based on the collection and computation of the sensations of an important number of people, needs a rigorous environment and suitable software, with session organization, data collection, storage, and result computation.
Today sensory science is an essential technique.
Whatever the nature of the product, no modern commercial approach can be without the input of sensory science. The sensory characteristics of a product must be taken into account right at the development stage, and be closely studied during production to guarantee the product’s quality and success.
In quality control, sensory analysis is a great ally to track the sensory characteristics of the product, detect defects or understand any lack of product consistency.
In R&D, sensory science helps us to understand the perception mechanisms of the stimuli, as well as the acceptability of products.
Used in marketing, sensory science rationalizes the commercial approach, using consumer surveys, preference and acceptability tests, and comparison with competitor products.
– Build any kind of questionnaire
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