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Sensory analysis

  • Activities

Sensory analysis is performed in order to find the best suitability between consumers taste and products sensory properties. It is also used for a product's organoleptic characteristic tracking, a tool which guaranties production quality.

Compliance with consumer taste:

  • Product positioning on competitive market
  • Interaction between sensory aspects and consumer choices
  • Prospective study for new product design
  • Market evaluation and segmentation using sensory criteria


  • Product organoleptic quality tracking:


  • Tracking parameter definition
  • Specific sensory characteristics determination for each product (characterization)
  • Raw material and final product conformity tracking
  • Organoleptic changes following raw material, process or aging modifications


Implemented tools


  • 1 Lab of 13 taste booths and 1 Lab of 8 tastes booths : standardised (AFNOR NF.V.09.105), with daylight lamps and red and green colour filters
  • A preparation room: professional kitchen, preparation of hot and cold dishes
  • Storage room with climatic chamber
  • Panel of 1500 consumers from eastern part of France (adults, teenagers, children)
  • Panels of Experts (chocolate, dairy product, drinks, sausages, honey, pasta products, bread, snails ...)
  • Specifics statistical analysis softwares (multidimensional and variance analysis, ...) 


essais quad

N°Accréditation n° 1-1833
"Scope Available at"