Sensory and Organoleptic Analysis of Food – Key Information on Food Quality and Safety
Why is sensory analysis important?
Sensory analysis plays a special role in food research, as it enables the evaluation of taste, aroma, texture, appearance, and other product characteristics—information that cannot be obtained through other analytical methods.
At J.S. Hamilton, we provide professional support to companies in the food industry in the following areas:
- Sensory quality control of raw materials, finished products, and packaging
- Analysis of changes in sensory properties during optimization (changes in formulations, suppliers, or processes)
- Development and verification of sensory claims
- Analysis of products and packaging available on the market
Most common laboratory sensory analysis methods
- Differential methods – detection of differences in sensory quality (e.g., changes in formulation or packaging)
- Scaling methods – quantification of quality and intensity of specific attributes
- Serial methods – ordering samples according to a specific characteristic or level of preference
Why choose J.S. Hamilton?
- Experienced team of experts – controlled and standardized conditions ensure reliable results
- Standardized and innovative methods – a combination of proven approaches and new concepts
- Decision-making support – valuable data for improving technological processes, product optimization, and business strategy
Contact us to obtain reliable insights into your products and improve their quality through professional sensory analysis.