Sensory study

Sensory analysis allows for the evaluation organoleptic characteristics through human perception: taste, smell, texture, color, appearance, or overall impression. These analyses, conducted by panels of trained experts or consumers, play a crucial role in quality control , product reformulation , and marketing positioning

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 guarantee the reliability of the results. The main approaches include:

• The test triangle : a discriminative method used to detect perceptible differences between several samples (formulation, packaging, process).
• The hedonic test : evaluation of consumer satisfaction or preference through a rating scale.
• Quantitative descriptive analysis (QDA) : measurement of the intensity of sensory attributes (bitterness, crunchiness, creaminess, aroma, etc.) by a panel of trained experts.
• Consumer tests : an expanded panel allowing for the evaluation of the overall appreciation of a product 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 determination of volatile compounds by GC-MS , HPLC chromatography for aromatic compounds, or spectrophotometry for the analysis of color and turbidity.

Industrial applications

Sensory analysis is applicable to many fields:

• Food processing industry : evaluation of the taste, texture and color of finished or semi-finished products; validation of new recipes and comparison of batches.
• Cosmetics : measuring the tactile, olfactory and visual sensations 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 : evaluation of the palatability and acceptability of animal feed.
• Plant protection products 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 the visual variations perceived by consumers.

These cross-disciplinary approaches ensure a nuanced understanding of the link between structure, formulation, and sensory perception .

YesWeLab Services

YesWeLab relies on a network of partner laboratories specializing in sensory and physicochemical analyses , accredited to ISO 17025 and/or COFRAC . Depending on your needs, our experts define the protocol best suited to your product type, target market, and objectives: differentiation testing, 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 obtain a quote or discuss your sensory research needs, contact our scientific team today.