It is the family of sensory analysis products by
evaluations are carried out in standard laboratories by rule ISO 8589 and they imply an inner panel of 30 specialized sensory judges by rule ISO 8586 that follow ongoing validation and training paths.
Such expert judges can provide precise information in terms of threshold values related to flavours/scents/ingredients:
– this approach aims at minimizing the number of threshold values/criteria to test on a wide sample of consumers
– the sensory judges set some objective criteria leaving the result final tuning to the following direct evaluation on the consumer.
The Model can be integrated with qualitative and quantitative modules designed ad hoc for specific needs.