Sensory analysis

Create new products,
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 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

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


Adeline Rapin