Sensory analysis tests
Sensory analysis tests
The food market is extremely competitive and the consumer demand is constantly changing. Classic products with long life cycles are replaced by innovative products with high shelf change rate. New and interesting tastes that lead consumers to new taste experiences generate fashion and consumer trends for shorter time frame.
Based on scientific methods and regulated procedures, PR-SAB by Expergo answers many questions as objectively and correctly as possible:
How good are current products and what should we do for them to be better?
What market opportunities do innovative products offer in the current competitive environment?
How do we choose the winning formula among the new product proposals?
Does the reformulation significantly influence the sensory perception of the current product?
Are the products sensory stable throughout their shelf life?
We correlate hedonic perceptions from consumer research with those obtained from expert tests to further obtain complex sensory profiles with values for relevant sensory descriptors. In doing so we can convey objective and statistically validated quantitative information to the departments in charge of quality, production or development.
We have the first laboratory for sensory analysis ISO 8589 compliant in Romania.
The British Institute of Food Science and Technology (IFST) defined the term of validity as the time period in which the food product remains safe, retains its desired sensory, chemical and microbiological characteristics, respects the labeling statement and nutritional values "(IFST, 1993 ).
ASLT (ACCELERATED SHELF-LIFE TEST)- method capable of evaluating the stability of a product, based on data obtained in a significantly shorter period than the actual shelf life of the product. ASLT is applied to any depreciation process that has a valid kinetic model: chemical, physical, biochemical or microbological.
The ASLT method proposed by EXPERGO is based on the dynamic approach of the chemical / microbiological kinetic model based on a single acceleration factor of the depreciation process. The Arrhenius model is used for the reaction kinetics and the Q10 depreciation rate.
The duration of the acceleration test is calculated for each food matrix according to the physico-chemical, microbiological and sensory characteristics of the products.
To accelerate the depreciation process we use specialized equipment - programmable climate cameras with the possibility of linear or gradual programming of the temperature, humidity or light in the UV-VIS spectrum.
Following the study of the depreciation process at different levels of the acceleration factor, data on the depreciation rates are obtained.
Through evaluating the parameters of the kinetic model, the data is extrapolated to the storage conditions and the shelf life is evaluated under the desired storage conditions.
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