Sensory analysis

Expert Panel

NIZO food research has its own thoroughly selected expert panel for various food products. Furthermore, a panel is available that is specifically trained for dairy products. NIZO food research houses a special laboratory where sensory research can be performed under controlled conditions. In booth testing as well as round table discussions are possible. The sensory data obtained are processed in up-to-date statistical computer programs. Sensory expertise ranges from classical QDA and ranking studies to free choice profiling and time intensity measurements.

Research

The advantages of sensory research within NIZO food research:
• strong integration with analytical flavour research
• comprehensive knowledge of flavour components and flavour chemistry
• comprehensive knowledge of texture and oral processing attributes
• reliable and effective panel experienced with various foods and trained in a flavour language
• extensively trained panel in the area of dairy products
• availability of state-of-the-art techniques and laboratories
• possibility of a complete research/development program: one-stop shopping

Application

A critical factor in the development of novel products with desired sensory characteristics is understanding the chemistry underlying the sensory effects. In other words, determine which chemical compounds are responsible for the distinct flavour of a product. NIZO food research can help you answer those questions using our extensive skills in key aroma and key taste analyses techniques and our highly trained flavour profiling panel. By combining both sensory and analytical data, NIZO food research is able to make computer models predicting the quality of your specific product, for instance during shelf life.

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