In a first step an organoleptic check is most important for the quality assessment evaluation of foods.
Sensory is the science of using human senses for testing and measurement. The used method is called sensoric analysis. It includes planning, accomplishment and evaluation of organoleptic tests and also an interpretation of the results.
Your samples will be tested and evaluated by a qualified testing group. Among them are experts certified by the German Agricultural Society (DLG). But also microbiological counts and their metabolites contribute to the overall quality.
Physical methods are necessary to characterize samples completely, to give adequate statements regarding the quality and stability or to objectify the sensorial impression.
For these reasons we offer a large range of all methods necessary. For example: colour measurements with Hunter LAB, Lovibond, depth of colour, colour value, OJ Colors, color index, turbidity (NTU), specs, viscosity of Newtonian and non-Newtonian fluids, flow characteristics, Bostwick, Stevens Texture Analyser, Bloom Number (jelly strength), heat-cold-test, silica sol test, gelatin test, starch test, alcohol test, content of pulp and cells, moisture, aw-value, activity of water determination, freezing-point depression (osmolality), refractometric and polarimetric measurements, pressure, oxygen- and carbon dioxid content, conductivity, density measurement, microscopical analysis of foreign bodies.