For quality assurance and quality assessment of food, sensory testing is of immense importance at the beginning of an analysis.
Sensory analysis is the science of using human sensory organs for testing and measuring purposes. The methodology used in this process is referred to as sensory analysis. It includes the planning, execution and evaluation of sensory tests as well as the interpretation of the results.
Your samples will be tested and evaluated by a qualified testing group. All testers are trained continuous internal and external (DLG, KIN). This includes in particular the regular participation in proficiency tests of sensory analysis.
In order to fully characterize samples, to be able to make sufficient statements about quality and stability, or to objectify sensory impressions, physical methods are indispensable.
For this purpose we offer a comprehensive range of all necessary methods, e.g. Color measurements using Hunter LAB, Lovibond, color depth, color value, OJ Colors, color index, turbidity (NTU), specs, viscosity of Newtonian and non-Newtonian liquids, flow properties, Bostwick, Stevens Texture Analyser, Bloom number, heat-cold test, silica sol test, gelatine test, starch test, alcohol test, pulp fraction, cell fraction, moisture, aw-value determination, freezing point depression (osmolality), refractometric and polarimetric measurements, pressure, oxygen content, carbon dioxide content, conductivity, density measurement and microscopic examination of foreign bodies.