{"id":5627,"date":"2019-03-05T12:37:47","date_gmt":"2019-03-05T11:37:47","guid":{"rendered":"https:\/\/www.azti.es\/servicios\/analisis-sensorial\/"},"modified":"2019-03-18T11:03:08","modified_gmt":"2019-03-18T10:03:08","slug":"sensory-analysis","status":"publish","type":"services","link":"https:\/\/old.azti.es\/en\/servicios\/sensory-analysis\/","title":{"rendered":"Sensory analysis"},"content":{"rendered":"\n\n<!-- **********************************************\n     ************* PAGE HEADER - DEFAULT ************ \n     ********************************************** -->\n    <header class=\"page-header page-header-default \">\n        <div>\n            \n    <nav class=\"breadcrumb\">\n        <ul>\n                            <li class=\"\">\n                                            <a href=\"https:\/\/old.azti.es\">Inicio<\/a>\n                                    <\/li>\n                            <li class=\"\">\n                                            <a href=\"https:\/\/old.azti.es\/en\/research-areas\/\">Campos de aplicaci\u00f3n<\/a>\n                                    <\/li>\n                            <li class=\"\">\n                                            <a href=\"https:\/\/old.azti.es\/en\/application\/consumer-behaviour\/\">Consumer behaviour<\/a>\n                                    <\/li>\n                            <li class=\"\">\n                                            <a href=\"https:\/\/old.azti.es\">Servicios<\/a>\n                                    <\/li>\n                            <li class=\"current\">\n                                            <a href=\"https:\/\/old.azti.es\/en\/servicios\/sensory-analysis\/\">Sensory analysis<\/a>\n                                    <\/li>\n                    <\/ul> \n    <\/nav>\n                                                    <div class=\"page-header-body\">\n                    <div>\n                        <div class=\"title-wrapper\">\n                                                        <h1 class=\"h1\">Sensory analysis<\/h1>\n\n                                                            <div class=\"post-date-categories\">\n                                    \n                                <\/div>\n                                                                                                                            <div class=\"page-header-description\">\n                                        <p><p>To develop new products, optimise formulations and shelf life, and define product sensory profiles <\/p><\/p>\n                                    <\/div>\n                                                                                    <\/div>\n                    <\/div>\n                                    <\/div>\n                                                            \n                        <picture class=\"image default\">\n                                <source media=\"(min-width: 993px)\" srcset=\"https:\/\/old.azti.es\/wp-content\/uploads\/2019\/03\/analisis-sensorial-prueba-test-comportamiento-consumidor-azti-1200x664.jpg, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/03\/analisis-sensorial-prueba-test-comportamiento-consumidor-azti-2400x1327.jpg 2x\"\/>    \n                <source media=\"(min-width: 769px)\" srcset=\"https:\/\/old.azti.es\/wp-content\/uploads\/2019\/03\/analisis-sensorial-prueba-test-comportamiento-consumidor-azti-992x548.jpg, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/03\/analisis-sensorial-prueba-test-comportamiento-consumidor-azti-1984x1097.jpg 2x\"\/>\n                <source media=\"(min-width: 451px)\" srcset=\"https:\/\/old.azti.es\/wp-content\/uploads\/2019\/03\/analisis-sensorial-prueba-test-comportamiento-consumidor-azti-768x425.jpg, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/03\/analisis-sensorial-prueba-test-comportamiento-consumidor-azti-1536x849.jpg 2x\"\/>\n                <source media=\"(min-width: 0)\" srcset=\"https:\/\/old.azti.es\/wp-content\/uploads\/2019\/03\/analisis-sensorial-prueba-test-comportamiento-consumidor-azti-450x249.jpg, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/03\/analisis-sensorial-prueba-test-comportamiento-consumidor-azti-900x498.jpg 2x\"\/>\n                                    <img class=\"\" src=\"https:\/\/old.azti.es\/wp-content\/uploads\/2019\/03\/analisis-sensorial-prueba-test-comportamiento-consumidor-azti.jpg\" srcset=\"https:\/\/old.azti.es\/wp-content\/uploads\/2019\/03\/analisis-sensorial-prueba-test-comportamiento-consumidor-azti-1200x664.jpg\" alt=\"analisis-sensorial-prueba-test-comportamiento-consumidor-azti\" title=\"analisis-sensorial-prueba-test-comportamiento-consumidor-azti\"\/>\n                            <\/picture>\n            \n                                    <\/div>\n    <\/header>\n\n    \n\n\n\n<p>The AZTI laboratory has the most advanced sensory analysis methods, as well as the statistical tools and procedures required to boost studies in new product development and quality control areas.<br><\/p>\n\n\n\n<h2>Sensory studies<\/h2>\n\n\n\n<ul><li>New product development: setting up product sensory profiles and measurement of degree of acceptance of new products before launching them on the market.<\/li><li>Formulation and process optimisation and product reformulations: determining the effect of a formula or production technology change in the sensory quality of a product, and studying if the consumer is able to notice the change and if it provides them with added value.<\/li><li>Sensory quality control: determination of product compliance with the sensory quality specifications required by law, by the customer (e.g. suppliers to large distributors) or internal company requirements.<\/li><li>Shelf-life studies: study on the real time evolution of the sensory characteristics of a product under specific conservation conditions (product sensory shelf-life).<\/li><li>Smell-flavour defects: determination of the product smell-flavour profile and research on the existence or appearance of smell-flavour defects in ingredients, raw materials and the end product.<\/li><\/ul>\n\n\n\n<h2>Consumer studies<\/h2>\n\n\n\n<ul><li>Acceptability, preference and purchase intention: measuring the acceptance, preference and purchase intention degree of products among target consumers.<\/li><li>Home Use Test: home product delivery and measurement of the degree of acceptance, preference and purchase intention under real consumption conditions.<\/li><li>Benchmarking (Customer vs Competitors): Is the consumer able to differentiate our product? Do they prefer it to the competition\u2019s products? Why?<\/li><li>Consumer habits, needs and expectations: studying consumer habits and expectations of a specific product in order to design new products adapted to the consumers\u2019 requirements. Context and emotions: studying the affect of context on how the product is accepted, and the emotions that it generates for the target consumer.<\/li><\/ul>\n\n\n\n<h2>Laboratories<\/h2>\n\n\n\n<ul><li>2 sensory analysis laboratories designed according to ISO 8589:2007, located at the headquarters in Derio and Sukarrieta.<\/li><li>15 individual tasting cabins (9 in Derio and 6 in Sukarrieta).<\/li><li>Industrial kitchens equipped with traditional and advanced cooking technologies.<\/li><li>Extensive database of consumer panels: children, adolescents, adults, seniors, housewives, consumers with specific nutritional requirements, hoteliers, etc.<\/li><li>Trained taster panels for a wide variety of foods.<\/li><li>Technicians and analysts that work at the sensory laboratory on a full time basis.<\/li><\/ul>\n\n\n\n<h2>Proven capability<\/h2>\n\n\n\n<ul><li>AZTI plays an active role in the Sensory Analysis Technical Committee (CTN\/87: Sensory Analysis)<\/li><li>External advisor to the AENOR certification committee for the Serrano Ham Traditional Speciality Guarantee (ETG).<\/li><li>Participates in several sensory analysis working groups for the Ministry of Agriculture, Fisheries and Food, for foods such as beef and honey.<\/li><\/ul>\n\n\n\n<h2>Our experience<\/h2>\n\n\n\n<ul><li>Benchmarking with companies in the national and regional food sector on a wide variety of products: snacks, coffee, chocolate, fruit, vegetables, beverages, p\u00e2t\u00e9s, ready meals, yoghurt, ice creams, cheeses, wines, sauces, etc.<\/li><li>Consumer acceptability, preference and purchase intent studies on a wide variety of products with companies on a European, national and regional level: ready meals, chocolate, coffee, cider, wines, canned fish products, pastries, etc.<\/li><li>Studies on consumer habits, expectations and needs for specific population groups on a European, national and regional level.<\/li><li>Research on sensory perception changes for specific population groups.<\/li><li>Study on the influence of context and emotions on sensory perception.<\/li><li>Support to develop new products and optimise formulations and processes.<\/li><li>Tasting panels trained in texture profiles (ISO 11036:1994) to develop new products with novel textures.<\/li><li>Tasting panels trained in flavour profiles (ISO 6564:1985) to determine flavour profiles and detect flavour defects in various products.<\/li><li>Basic sensory training for sommeliers and winemakers.<\/li><li>Sensory quality control for diverse products in the food sector: dairy products, fishery products, snacks, etc.<\/li><li>Shelf-life studies for a wide range of products: sauces, snacks, aromas, wine, cider, baked goods\/pastry, vegetables, ready meals, etc.<\/li><\/ul>\n","protected":false},"featured_media":6042,"parent":0,"menu_order":0,"template":"","contexts":[223],"application":[51],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.4.1 - 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