Sensory analysis

Create new products,
test
and approve!

to find the best suitability between consumers taste and products sensory properties.

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

Dedicated materials

2 halls: one with 8 boxes and one with 13 boxes. The boxes are white, with retractable walls (AFNOR NF.V.09.105), equipped with 6500 K white neon lights (daylight) and filters.de couleurs (rouge-vert)

A preparation room: professional kitchen; preparation of hot and cold food.

A storage room equipped with climatic chambers

Aerial’s sensory analysis lab is accredited by COFRAC Essais Accreditation n° 1-1833

“Scale available on www.cofrac.fr“

Aérial is authorized by the INAO (National Institute of Origin and Quality) for the organoleptic control of food products under Label Rouge.

Contact us

Marie-Hélène Desmonts

Project Manager

Sophie Gavignet

Technician

Adeline Rapin

Technician