Sensory evaluation

SENSORY EVALUATION
GUIDE OF GOOD PRACTISE

2014

Text in French

 

Sensory evaluation is the examination of a product's organoleptic properties. Various methods exist: analytical testing to describe products and hedonic testing to measure their pleasantness or unpleasantness. These basic principles are continually updated with new developments, which meant the Actia guide published in 1999 needed to be updated.

 

The aim of this version, which was updated by the partners of the Actia Sensorialis RMT*, is to provide all companies using sensory evaluation with a complete, attractive and easy-to-read document, approved by experts, summarising the key points of the different approaches. The focus is on what must be done to ensure best practice in the field of sensory evaluation.

 

The new elements include overall grading tests, temporal dynamics of perception, the size of groups for hedonic tests, and the relationship between analytical and hedonic measurements.

 

* RMT : joint technological unit

Authors

Hélène Albouy (ÉnilV), Françoise Béhérec (Actalia), Jean-Pierre Bodin (Énilia Ensmic), Marie-Hélène Desmonts (Aérial), Dominique Droger (Actalia), François Germon (Agrotec), Virginie Herbreteau (Actalia), Sylvie Issanchou (Inra-CSGA), Karen Joly (Welience), Pascal Schlich (Inra-CSGA)

Coordination

Alice Dulas (Actia), Virginie Herbreteau (Actalia)
Préface par Alexandre Voirin (Nestlé) et Sylvie Issanchou (Inra-CSGA)

AUTHORS 1st EDITION

Alice Dulas (Actia), Virginie Herbreteau (Actalia)
Préface par Alexandre Voirin (Nestlé) et Sylvie Issanchou (Inra-CSGA)

Writers

Laurent Aron, Clarisse Broussard

Experts

Joseph Hossenlopp (Irstea), Christian Touraille (Inra).