The sensorial attributes of a food product play a crucial role in consumer preferences and are one of the key aspects in its market differentiation. These attributes create the organoleptic footprint of a product and its brand, making it stand out from the competition.
Correctly identifying and defining these attributes is one of the keys to success when it comes to developing new food products and/or ensuring its flavour and that other sensorial attributes can be recognised by the consumer. As well as its identification, modern technology allows them to be objectified in such a way that we are able to link them to an instrumentally measurable parameter.
The same can be applied to the raw materials or ingredients that impact the sensorial characteristics of the end product.
At CNTA we identify, define and instrumentally measure the sensorial attributes. To do this we follow a specific methodology.
Thanks to this we can:
- Design and develop new products
- Anticipate the impact of a raw material or ingredient on the sensorial attributes of the final product
- Constantly guarantee the sensorial characteristics of a product that arrives
- Create purchasing specifications and/or product selection
- Characterisation of the sensorial attributes using panels of expert tasters
- Sensorial parametrisation of the ingredient or product: physical-chemical and instrumental characterisation
- Experimental design: guided trials
- Data processing and multivariate analysis
- Identification of the key parameter/s, the target values and how to measure them during the supply or production process: Technical sensorial description
At CNTA we approach the sensorial objectification process in 5 steps. Depending on needs and objectives, they are addressed collectively or just those necessary.