The article is ranked according to an internationally estabished grading scale.
Creation of a sensetory profile:
Parameters are defoned within standardized categories, such as appearance, scent and taste. Theis characteristics are then recorded and visually represented.
The test sample is compared with a defined target profile. On the basis of binding tolerance ranges, we provide a clear basis for decision-making.
Evaluation by a sensory panel:
Professional interpretation of the resuilts of the sensory analysis by our experts.
The clarity and intensity of the colour of the product is examined and evaluated.
The aromatic character, its intensity, purity and complexity is captured with the sense of smell.
The degree of sweetness, acidity, bitterness and saltiness and their complex interplay is recorded.
Textures such as viscosity, smoothness or hardness have a decisive influence on the properties of food and are part of the sensory evaluation.