Consumers judge the quality of the foods they buy largely on the basis of sensory properties, as they are immediately evident in most cases. People rely unconsciously on their senses as highly precise “measuring instruments” or “testing devices".

When such sensory tests are based on exact methods and standardized definitions, sensory analysis can deliver the same degree of precision and differentiation as modern methods of chemical and physical analysis.

 

In our Sensory Analysis Department, we apply scientific know-how in testing the quality and prominent characteristics of foodstuffs and consumer goods on the basis of specifications and/or statutory regulations.