Sensory analysis

People’s sensory experience of foods is influenced by, among other things:

• the combination of the five basic tastes-sweet, salty, sour, bitter and umami-together with trigeminal sensations from elements such as chilli, horseradish or menthol
• the appearance of the food
• perceived odours
• the sound during chewing and the chewing resistance (texture)
  the experience of the food before, during and after the meal
• where and with whom the food is eaten

Sensory research enables DTU National Food Institute to link the sensory experience to the underlying properties of the food – for example to understand how raw-material quality and processing affect sensory characteristics. Sensory science is therefore a valuable tool for describing food quality and an indispensable element in research and innovation when good taste is to be developed or maintained.

In collaboration with companies, DTU National Food Institute can help map a product’s sensory profile and provide the documentation needed to produce consistent, high-quality products.

Instruments of sensory measurement

DTU National Food Institute uses people as the measurement instrument. For objective measurements, the Institute employs a panel of 10-12 trained sensory assessors who are carefully selected and trained to register and describe small differences in appearance, taste, odour, texture and sound.

For subjective sensory measurements, researchers use consumer panels of 50-150 participants, recruited ad hoc. These studies are conducted in the laboratory or in a set-up suited to the investigation.

Results are processed – often using advanced statistical and mathematical models that distil the essential findings from complex datasets – into a unique fingerprint for the product. Statistical methods can relate the sensory profile to consumer preference, providing tools that companies can use in marketing, as the basis for better product information, and as a foundation for more precise product development.

Sensory facilities

DTU National Food Institute has ISO-compliant sensory laboratories, facilities for preparing and pilot-scale processing of test samples and refrigerated and frozen storage. The Institute also has an observation laboratory and facilities for consumer studies. Tailored sensory courses can be arranged to meet company needs-for example, continuing training for quality staff or establishing sensory analyses for use in quality control.