Sensory characterization

Mouth feel characterisation

Texture is an important feature in food sensation. Besides the ability of ingredients to induce a flavour sensation, the texture, temperature, viscosity and stability of a food affect its mouth feel attributes, such as creaminess, body and firmness. NIZO food research has the expertise to develop the desired sensorial properties.

Sensory analysis by trained panels

We offer well trained and certified sensory panels as well as access to consumer studies. Sensory profiling is accompanied by state-of-the-art methods and equipment to determine the texture (rheology, tribology and microscopy), flavour profile (GC technology) and flavour release (MS-Nose) of your product.