Sensory analysis – How flavour tests support product development

The development of new food products requires not only creativity and innovation, but also special sensory analyses. Flavour tests play a central role in this. Consumers often make purchasing decisions based on the flavour of a product after they have tried it. An appealing flavour experience can increase customer satisfaction and thus also the market opportunities of a food product. Flavour testing ensures that new products meet consumer expectations.

How do you test flavour?

In sensory analysis, the taste of food is objectively assessed and systematically analysed using various test methods. Depending on the type of test, both trained tasters and untrained consumers are used to taste products under controlled conditions.

The Tentamus Group laboratories carry out sensory analyses on various foods. Products that have already been prepared, such as crisps, are tasted directly. Raw products are first assessed before they are prepared according to the packaging instructions and subjected to a new sensory test. In order to minimise external influences, the taste tests take place in neutrally designed test rooms with constant lighting and temperature. The samples are prepared in an anonymised and standardised manner before being presented in a neutral order. This is to avoid any bias on the part of the tasters.

In order for a sensory analysis to be carried out objectively and reliably, testers must fulfil certain requirements:

• Availability for regular testing
• Neutral attitude towards the product to be tested
• Good verbal expression to accurately describe sensory impressions
• No allergies or intolerances that could influence the test result
• Intact sensory perception (no restrictions on odour or taste)

There are different types of sensory tests. Here are a few examples:

• Difference tests: One example is the triangle test, in which three samples are presented, two of which are identical. The test subject must identify the different sample.
• Descriptive tests: Here, trained tasters describe the flavour objectively and in detail. This method requires a trained panel and standardised terms.
• Acceptance tests: Consumers subjectively assess how much they like a product. This is often done using scales or point systems to measure preference or satisfaction.

Why are product taste tests important?

Flavour tests help to better understand consumers' taste sensations and preferences and give food products the desired sensory properties. The results of flavour tests have a direct influence on the recipe of a product. For example, the intensity of salty, sweet or sour flavours can be adjusted or improved. Other sensory characteristics such as odour, appearance and texture also play a decisive role in the perception of quality.

A product that is successful in one market may not find the same acceptance in another. Taste tests in different regions help to take cultural differences into account and adapt products accordingly.

Flavour testing in product development

Companies that test and adapt the flavour of their products can improve their chances of success on the market. This is because products with a convincing flavour have a higher market acceptance and can prevail over the competition. To this end, prototypes are tested by experienced testers, among others, in order to obtain feedback at an early stage and make any necessary adjustments. A major advantage of these tests is that they strengthen competitiveness. In addition, taste tests make it possible to identify potential for improvement at an early stage, thereby avoiding bad investments and maximising the chances of success of new products.

Not all consumers perceive aromas or flavours in the same way. Factors such as age, culture or personal preferences can lead to a flavour being perceived differently than intended. Sensory experts help to recognise and correct such misjudgements.

Checking for off-flavours

In product development and quality control, it is crucial to detect off-flavours at an early stage and analyse their causes. Off-flavours are undesirable or deviating odour and taste notes in food and beverages that can be due to various causes, such as microbiological processes, chemical reactions or quality defects in raw materials. They can manifest themselves as rancid, metallic, sulphurous or musty notes and significantly impair the sensory quality of a product.

In addition to sensory tests with trained panels, instrumental analyses such as gas chromatography-mass spectrometry (GC-MS) are also used to test for off-flavours. To avoid undesirable changes, particular attention should be paid to storage, production processes and ingredient quality. Regular sensory testing helps to guarantee consistency and product safety and ensure consumer acceptance.

The Tentamus Group relies on a combination of several test persons and experienced sensor technicians, as well as instrumental analyses within its laboratories, to ensure the highest quality and neutrality of the tests.