Food sensory analysis is the use of the human senses to objectively analyse foods – for properties such as taste, flavour and texture. It is used in assessing the quality of products, troubleshooting problems and new product development.
What does the food actually look and taste like? Describing the taste of a food in a scientific way that can be interpreted by others and then using this to improve product quality in some way is a valuable and perhaps under–appreciated technique.
Campden BRI has a team of highly experienced food tasters who can evaluate the flavour, odour and texture characteristics of products. Advanced statistical analysis then allows products to be grouped, and their similarities and differences quantified. These analyses can also be ‘checked’ against company or Campden product specifications to see if the product meets requirements.
We have expertise in a range of sensory analysis techniques. As well as full descriptive profiling, we also carry out a range of discrimination tests – such as triangle tests – to investigate potential taint problems or the effects on the product of changes in ingredients or process. All of this takes place in our state–of–the–art sensory facilities.
If you would like further information or prices please email us at email@example.com or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.
Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207