Sensory analysis

Sensory evaluation is the assessment of a product performed by people using their senses

Unlike chemical analysis, a sensory analysis can integrate several sensory perceptions simultaneously. With sensory, the intensity of e.g. saltiness is perceived holistically encountering the interaction of other spices (if present) or in context with the texture of the product. The chemical analysis provides a value for the salt content in the product (with is very useful for other purposes).

We have a wide range of experience in the application of sensory methods. These include various methods performed by trained assessors but also small-scale rapid methods for use in the food industry e.g. by in-house panel.

Our customers say

Aker BioMarine Understory AS has been working with the sensory panel at DTI for several years, being very satisfied with the overall competence and diligence of the sensory panel at DTI. Through excellent guidance and communication, our research needs are translated into sensory evaluations, delivered in a swift and timely manner.
Diana Lindberg, Principal scientist, Aker BioMarine Understory AS.

How can the Danish Technological Institute help you?

• Accredited sensory analyses of food and non-food products. Our sensory panelists are experts in objective assessments of all kinds of products.
• Consultancy services on ‘rapid’ sensory methods for use in quality control and product development
• Implementation and application of sensory evaluations in quality control
• Training and implementation of in-house sensory panels

We are accredited (DANAK) in the following methods:

• Descriptive sensory analysis: DMRI analysis instruction SM 305, based on ISO 4121:2003 and ISO 13299:2016.
• Triangle test for determining taste: DMRI analysis instruction SM 301, based on ISO 4120:2021 Sensory analysis — Methodology — Triangle test.