Sensory study

Sensory analysis allows us to evaluate the organoleptic characteristics of a product through human perception: taste, smell, texture, color, appearance or overall feeling. These analyses, carried out by panels of trained experts or consumers, play an essential role in quality control , reformulation and marketing positioning of products.

The objective of the study is to measure the overall sensory response of a sample to determine its conformity to market expectations or its acceptability by end users.

Analysis methods and protocols

Sensory studies are governed by rigorous protocols that ensure the reliability of results. The main approaches include:

• The test triangle : discriminative method for detecting perceptible differences between several samples (formulation, packaging, process).
• Hedonic testing : assessment of consumer satisfaction or preference using a rating scale.
• Quantitative descriptive analysis (QDA) : measurement of the intensity of sensory attributes (bitterness, crunchiness, smoothness, aroma, etc.) by a panel of trained experts.
• Consumer tests : an expanded panel allowing the overall appreciation of a product to be assessed according to its target profile.

The results are then interpreted statistically (analysis of variance, PCA, sensory mapping) in order to objectify the perception of sensory characteristics.

To complete the assessment, also discover the dosage of volatile compounds by GC-MS , HPLC chromatography for aromatic compounds, or spectrophotometry for the analysis of color and turbidity.

Industrial applications

Sensory study applies to many areas:

• Food industry : evaluation of taste, texture and color of finished or semi-finished products; validation of new recipes and comparison of batches.
• Cosmetics : measurement of the tactile, olfactory and visual sensation of creams, gels, oils or perfumes in order to optimize the user experience.
• Nutraceuticals and food supplements : improving the taste and texture of capsules, powders, functional drinks and plant extracts.
• Animal nutrition : assessment of the palatability and acceptability of animal feed.
• Phytosanitary or natural products : analysis of the odor, color and sensory stability of the formulations.

These studies make it possible to identify the levers of sensory differentiation and to guarantee consistency between technical performance and user perception .

Analytical interest and complementarity

Sensory studies can be combined with other physicochemical or instrumental analyses to correlate human perceptions with measurable data:

• GC-MS chromatographic analysis to identify the aromatic molecules responsible for the sensory profile;
• Determination of sugars and organic acids by HPLC to link taste and chemical composition;
• Infrared spectroscopy (FTIR) to characterize the texture or composition of cosmetic products;
• Color analysis (CIE L a b*) to objectively measure visual variations perceived by consumers.

These cross-cutting approaches guarantee a detailed understanding of the link between structure, formulation and sensory perception .

YesWeLab Services

YesWeLab relies on a network of partner laboratories specialized in sensory and physicochemical analyses , accredited ISO 17025 and/or COFRAC . Depending on your needs, our experts define the protocol adapted to your type of product, your target market and your objectives: differentiation test, reformulation validation, competitive comparison or stability monitoring.

Thanks to the YesWeLab digital platform , you can centralize your analysis requests, track your samples, and access your results online. Since 2020, YesWeLab has been supporting food, cosmetics, and nutraceutical manufacturers in their product development and sensory optimization projects.

To get a quote or discuss your sensory research needs, contact our scientific team today.