Sensory analysis

Goodness can be measured

Sensory analysis is the scientific discipline used to measure and evaluate the characteristics of a food as perceived via the five senses: sight, smell, taste, touch and hearing. When it comes to agri-food products, this analysis allows us to objectively study the sense-based characteristics of a product and to describe and quantify its attributes as perceived by our senses. Furthermore, it makes it possible to evaluate the differences between foods belonging to the same category, but with diverse origins. The information obtained is one of the most important and innovative tools for the verification and optimization of food quality and contributes decisively to the enhancement and protection of local produce.

Objectives of sensory analysis:

  • Analysis of the sensory characteristics of a specific product.
  • Quality optimization: study of the qualities to be enhanced or the defects to be corrected in a product that is already on the market.
  • Consumer science: evaluation of the level of acceptability or consumer preference of a new product due to be released on the market.
  • Verification of the length of shelf life (longevity) of the product.
  • Enhancement of local produce.
  • Checking the conformity of the product with the specific rules laid down in the agricultural Production Specifications and Regulations (DOP, IGP) [PDO and PGI in English].


Analisi sensoriale
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