Sensory Quality Control
Sensory tests are becoming ever more important for the quality assurance of foodstuffs and beverages. It is not sufficient for a product to be just ‘marketable’ – it must also fulfil certain requirements in terms of appearance, aroma and taste. This applies all the more to products with a high emotional value, such as wine, spirits, beer coffee or tea – whereby the sensory analysis for these products always functions on the same principle.
To assure the quality of products, it is imperative to analyse their ingredients. Chemical laboratories can accurately determine the composition of a product. Ingredients that generate sensory perceptions can be quantified. This process reflects the values that determine a legally defined marketability, but does not allow conclusions about the overall manifestation of aroma and taste.
In a sensory laboratory, the tasters compile an overall picture of the sensory ingredients. Parameters such as the length, intensity, complexity, balance and typicity of a product can only be determined by sensory means. This also applies to the description of the aroma and taste properties.
Our experienced tasters address the product to be tasted objectively and block out their own personal taste. To ensure the results are as unbiased as possible, our tasting panels each consist of several specialists – this is the only way to guarantee objectivity.
Our accredited tasting panel is made up entirely of trained specialists such as oenologists, wine academics and sommeliers. The panel members’ capabilities are subject to constant training and testing by means of calibration test procedures.
General working methods
On tasting days, the tasters have to undergo calibration tests to verify their tasting form and at the same time assure the consistency of the ratings.
The panel members are also regularly assessed with regard to the reproducibility of their test results.
Consistent assessment of the products is only possible if testing takes place under constant conditions. To ensure this, all incoming samples are stored in a specially air-conditioned and temperature-controlled room. In preparation for the tasting, they are then transferred to temperature-controlled climatic cabinets so that each product can be tested under constant conditions.
Furthermore, our testing rooms comply with the DIN EN ISO 8589:2010 standard.
Test processes and test reports
All sensory analyses are carried out in the form of blind tastings.
- Description of appearance, aroma and taste.
- Rating in accordance with the internationally recognised 20-point system.
If required, recommendations or product assessments can be made within a defined scope.
- Development of benchmarks in the form of spider’s web diagrams.
- Definition and evaluation of the individual sensory parameters.
- Matching of products against existing benchmarks.
- According to type of tasting.
- Comprehensive information regarding the product composition.
Further test reports:
If required to ensure their marketability, we will commission chemical analyses of your products, for example:
- trade assessments
- NMR analyses
- identity matching (based on magnesium)
- prohibited additives
In this area we work together with well-known, officially recognised, independent and accredited laboratories.