Origins of The Pivot© Profile Test The Pivot© Profile test is a novel sensory methodology created by Dr. Thuillier (CEO of ABT Informatique) in 2015. Using free comments, this method compares the sensory profile of coded samples to a pivot sample in a series of paired comparison tests. Panellists indicate whether a coded sample is…
Part of the role of a QA/R&D/Production specialist is to conduct sensory testing of food or beverages to confirm product quality and shelf life and craft new products based on defined taste profiles. Knowing which sensory tests to implement is important because results must be both scientifically valid and actionable. In a previous blog, we…
Sirocco Food + Wine Consulting had the opportunity to organize a vertical sensory wine tasting at BC Winery Carter Wine Company and BC Wine Studio last month. The team was wrapping up harvest and getting ready for the Christmas season. The 10-acre property is located in Okanagan Falls, a short drive from Penticton in the…
In the last few years, sensory testing has become more recognized in the food, beverage and cosmetics industry. This is proven by IFT offering fundamentals in sensory science courses and UC Davis teaching an applied sensory and consumer science certificate to acquire hands-on skills and sensory science training. The EuroSense and Pangborn Symposia are also…
The BC Institute of Technology collaborated with Tastelweb to allow students to complete a sensory evaluation of plant-based yogurts using sensory software. Vegan yogurts are popular with consumers who have allergies or sensitivities to dairy or those who choose to consume vegan food. The products that were evaluated by the students for this study were…
Sensory Research Context How to describe the sensory profile of food, beverages, and cosmetics quickly and intuitively. Sensory methodology created and designed by Dr. Thuillier (ABT Informatique) White paper authored by Dr. Thuillier Translated by Karine Lawrence (Sirocco Consulting) 1. How to Describe the Sensory Profile of Complex Food, Beverages and Cosmetics How to describe…
In this blog, we are going to discuss the basic concepts of sensory evaluation of foods by reviewing web inquiries and headings on the subject. In the last few years, we have noticed a greater interest in sensory evaluation. According to Ruiz-Capillas et al (2021), “efforts have been put into developing new methodologies for sensory…
Description of Project This project consisted of profiling four commercial orange liqueurs (Triple-sec and Amaro) and one prototype to capture qualitative and quantitative sensory descriptors. The R&D team was interested in locating a new product prototype in the sensory space for the Triple-sec/Amaro product category. Based on the sensory results, the prototype may be re-formulated…
In the food and beverage industry, the sensory properties of food are critical in establishing market success. From wine to sodas, chocolate, or coffee, sensory evaluation has been used to assess product qualities such as bitterness, sweetness, aroma or texture. Sensory information plays an important part in the new product development cycle. Combined with consumer…
The second installment of the Wine Sensory Symposium took place at VV Tapas Lounge, a brand new eatery and wine bar located at 957 East Hastings in Vancouver. Wine blogger and hospitality consultant Laura Milnes from Silk and Coupe facilitated 2 great debates about BC wine showcasing Vancouver Island and Salt Spring Island wineries. Two…