L’sensory analysis is a scientific discipline increasingly used in industry, particularly in the fields ofagri-food and packaging. It draws mainly on two distinct sciences and techniques, namely sensory physiology and statistics. It has a vast choice of methodologies and tests specifically adapted to the problems encountered in industry. It often plays a key role in product development as well as in control their organoleptic qualities. It also hastools for validating a production, determining the evolution of food products during their aging, verifying their appreciation among potential consumers… Combined with the physicochemical analyses from formulation and analysis laboratories, it is a particularly powerful and effective innovation instrument.
The Meurice R&D sensory analysis laboratory draws on over 30 years of experience to support and advise companies in this field.
