Introduction to 21st Sensory and Descriptive Analysis Testing

5. Descriptive Analysis Panels Mobile Panel Testing at Client’s Site

6. Sensory Descriptive Analysis Descriptive analysis provides detailed analytical data that precisely identifies and measures all of the perceived sensory attributes of products. This is sometimes referred to as a sensory “fingerprint.” In other words, we describe perceived sensory characteristics in detail and provide accurate measures of each of the attribute intensities.

7. Using descriptive analysis, we become your product's “experts” providing base line “fingerprints” of how the product tastes, smells, looks, feels or sounds. Sensory data provide a means of objectively measuring the impact of formulation changes, storage, packaging, abuse, different processes, and suppliers. Sensory data are used to compare products to competitors products and to establish history over time. Descriptive analysis

8. “ Universal” scales 21st Sensory Descriptive Analysis methodology is based on using what are referred to as “universal” scales. These scales are to sensory testing what rulers, meters, and other devices are to measuring weights, distance, sound etc. Universal scales are unique in that we use seemingly unrelated products as benchmarks to measure the perceived intensity of sensory experiences. Universal scales are relational. This allows the intensity of unrelated attributes to be compared to one another using the same scales.

9. Similar concepts apply to measuring sound in decibels. The intensity of a bird’s song can be compared to the sound intensity of an engine. The bird and the engine are unrelated but the units measuring sound intensity are the same. A feather and a rock are unrelated, but the same scales are used to measure their weights. Universal scales…

12. Standard panel data set with means separation analysis

14. Can the client use this alternate vendor? Two samples from the current vendor are compared to the test from the proposed new vendor. The test sample falls within the inherent variation of the two controls and is deemed to be a near match with the exception of a stronger onion/garlic that needs to be adjusted.

19. Sample consumer data on hand held sandwich The trans fat free product was just about ideal in crust thickness and texture, meat texture, amount of cheese and cheese texture. The trans free crust was too dark. The Current formulation had too little cheese topping, not enough filling, meat, cheese and the cheese texture was a little too runny.