Sensory analysis aims to describe how food is experienced with our senses: sight, smell, taste, touch and hearing. This is often done by a taste panel, which, with a special vocabulary, describes the sensations that food gives them. However, it is a costly and time-consuming method. If the purpose is not to describe taste, aroma and texture, but rather to compare these quantities between different samples, e-sensory can be both cheaper and faster.<\/p>\n
E-sensory means that properties that have a clear influence on taste, smell and texture are measured with laboratory equipment and stored digitally. The stored data can then be compared to previously stored data to see similarities and differences. This can be used for a variety of purposes. Some examples:<\/p>\n
We use e-sensory to help our customers, who buy EUREBA\u00ae<\/a>, to fine-tune their recipe so that the taste, aroma and texture are practically the same with sweetened fibres<\/a> as with sugar.<\/p>\n We also use e-sensory to help customers who buy NAVIA\u00ae<\/a>, to develop a recipe sweetened with steviol glycosides<\/a> that has taste, aroma and texture as close as possible to a comparison product.<\/p>\n We also used e-sensory to help customers benchmark competing products<\/a>.<\/p>\n