Sensory Evaluation

Read more on Increasing awareness of sensory analysis in the wine industry
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Increasing awareness of sensory analysis in the wine industry

The Australian Wine Research Institute concluded their 7-year Research, Development and Extension (RDE) Plan and released their study findings this year. The Institute, a private organisation owned by the Australian wine industry, was established in 1955. Created “to advance the competitiveness edge” of the wine sector, the AWRI currently plans to support the sales of…

Read more on Developing innovative products through the integration of sensory science and marketing
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Developing innovative products through the integration of sensory science and marketing

The need to integrate sensory and consumer research in product development is an emerging trend in market-driven industries and is particularly applicable to the food and beverage sector. The well-known market researcher and sensory scientist Howard R. Moskowitz published on the subject ten years ago. He co-authored alongside Jacqueline H. Beckley and Anna V. A.…

Read more on Wine Adjustment By Tannin Supplementation – A Case Study
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Wine Adjustment By Tannin Supplementation – A Case Study

Nuance Winery Supplies contracted the services of Sirocco Food & Wine Consulting to conduct sensory evaluation on wine adjusted with enological tannins (Vason Enologica). A fruit-forward low astringency Chilean Cabernet Sauvignon was used as the wine base and control for the study. Three finishing tannin kits were selected for tannin supplementation. The tannin-enhanced wines were…

Read more on Sensory analysis of food for quality control and assurance applications – A review of ASTM MNL14 standard
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Sensory analysis of food for quality control and assurance applications – A review of ASTM MNL14 standard

For food and beverage manufacturers, the decision to establish a sensory analysis program in the context of QA/QC activities depends upon business objectives and customer requirements. A successful implementation of a sensory analysis program fits the Plan-Do-Check-Act (PDCA) cycle or Deming wheel. Another model on which to qualify the need for a sensory analysis program…

Read more on Sensory evaluation for food quality control – How to meet SQF (level 3) requirements
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Sensory evaluation for food quality control – How to meet SQF (level 3) requirements

Food and beverage manufacturers are increasingly recognising the value of Quality Management Systems (QMS) as a way to meet customer requirements and remain competitive. Companies who are thinking of going the QMS route have to define product quality and establish sensory specifications. While quality products may be defined as “free of taint” and “wholesome” during…