A product’s acceptability to consumers does not depend solely on its chemical composition, but on its overall perception. As a brewing and food laboratory, we offer you our scientific expertise to objectively assess the taste, texture, and aroma of your products.
Unlike simple informal tastings, we apply standardized protocols derived from academic research (in collaboration with Institut Meurice) to transform subjective impressions into actionable statistical data.
Our Organoleptic Evaluation Methods
We support SMEs and food industries through a range of tests, tailored to their challenges and conducted under controlled conditions (dedicated rooms, standardized booths, specific lighting).
Discriminative and Descriptive Tests
Our approach aims to answer specific industrial questions:
- Discriminative Tests (Triangle, Duo-Trio): Is there a perceptible difference between two formulations? (Example: change of ingredient supplier).
- Descriptive Tests (Sensory Profile): How can the product be characterized precisely? We define the descriptors (bitter, acidic, fruity, etc.) and their intensity on a structured or unstructured scale.
- Hedonic Tests: Does the product appeal to the target audience? Measurement of acceptability and preference.
Specific Expertise in Brewing
The legacy of Institut Meurice gives us unique expertise in beer analysis. We help brewers to:
- Detect off-flavors related to fermentation or hygiene issues (diacetyl, DMS, oxidation).
- Validate the organoleptic consistency from one batch to another.
