Sensory analysis

Sensory

The Department of Food Science has at its disposal sensory facilities for sensory profiling and difference testing for evaluating the sensory quality of different foods as well as for consumer tests.

These facilities are according to the ISO standard and comprise sensory booths, kitchen facilities, a discussion room and an electronic data collection of sensory data.

A trained, permanent sensory panel consisting of approx. 25 persons is associated with the department, and consumer panels can be made use of as required.

A sensory network is established across the research units at the Department of Food Science.

It is the aim of the network to integrate sensory science in the determination of the sensory quality of foods.

 

The sensory facilities are situated at Research Centre Årslev on the island of Funen.

In our on-going projects sensory analysis is used for studying the following:

  • Sensory quality of milk in relation to feed composition and cow breed
  • Correlation between sensory quality of various potatoes and root vegetables in relation to applications and suitability in the kitchen
  • Sensory quality of organic and conventional vegetables
  • Children?s preferences for healthier foods and how a step-wise change in preferences can take place
  • Off-flavour in bread in relation to the use of enzymes and storage
  • Sensory variation of beer produced from various types of hops
  • Sensory variation of sour cherry juice in relation to type

 

 

Did you know that?

Sensory analysis is a scientific discipline, which can be used to provoke, analyse and interpret reactions to food characteristics as perceived by the human senses.

Sensory analysis comprises both objective and subjective evaluation:

  • The objective sensory analysis describes differences in the intensity of product characteristics, and the result can, for example, be a sensory profile of characteristics related to aroma, appearance, flavour and texture. In this context, human senses are used as an objective

instrument of analysis.

  • The subjective sensory analysis comprises consumer evaluation where the aim is to study which products the consumer prefers the most.