We also have trained specialists who carry out sensory examinations of samples we receive. They examine and analyse the products’ sensory qualities according to standardised procedures.
We specialise in sensory examinations of a wide range of matrices. The examiners’ high degree of expert knowledge is continuously maintained by regular internal and external inspector qualifications. When it comes to basic descriptive inspections, but also descriptive inspections with subsequent quality assessments (profile inspection), our staff draw upon many years’ knowhow accumulated through working on a large number of sensory projects over the course of several years.
We inspect the following properties, using the respective appropriate/requested sensory inspection procedures:
- Appearance (colour, shape) – Visual impression
- Odour – Olfactory impression
- Taste/aftertaste – Gustatory impression
- Texture, consistency, feel in the mouth – Haptic and auditory impression
In doing so, the inspectors also take into account the product-specific positive product descriptions as well as any negative impressions.
Our staff specialise in comprehensive sensory inspection of various product groups: drinks, animal and plant-based products as well as sensory inspections of particular groups.
What’s more, our sensory experience team also includes experts certified by the German Agricultural Society (DLG) for carrying out sensory inspections in the following areas:
- Meat products
- Confectionery, cereal products and organic products
- Cheese and cream cheese
In our inspection room, the inspections take place according to general requirements in a neutrally designed test booth equipped with daylight and colour filter lighting. Qualified preparation of the test samples is also possible using the state of the art equipment in our fully equipped sensory kitchen.
We can offer you the following inspections:
- Basic descriptive inspection
- Descriptive inspection with subsequent quality assessment (profile inspection)
- Inspection of packaging and packaging materials for foodstuffs
- Triangle test
- Ranking test
- Popularity test
Our inspectors’ qualified performance level is guaranteed by internal and external training and the use of reference materials. As well as regular training on the basic taste types sweet, sour, bitter and umami, these also include product-specific training and training in the DLG 5-point scheme offered by the DLG (German Agricultural Society).
Due to regular, successful participation in sensory suitability tests relating to appearance, odour, taste, texture/consistency and feel in the mouth, all on the basis of various matrices, direct comparisons to panels from different parts of the economy are possible, as are international comparisons of the sensory assessments of foodstuffs.
For more information on this topic, our regularly trained staff would be pleased to assist.