With the organoleptic evaluation we ensure the quality of the food as well as the design of new products. We check the characteristics of the product (appearance, texture, smell, aroma and taste) through subjective and objective methods such as organizing organoleptic tests while also applying statistical processing of the results.
The process is carried out during the maintenance of the product or after its packaging in order to identify the changes that may have been caused to the characteristics of the product and also to define the possibility of acceptance of the food by consumers.
Development or optimization of food, by achieving desired organoleptic characteristics
Comparison between two or more samples
Correlation of organoleptic characteristics with the findings of analytical methods, but also with consumer preferences in order to improve the production process.
Increased customer/consumer satisfaction and therefore increased sales
