Sensory Evaluation Archives - Sirocco Consulting

News Sensory Evaluation

UC Davis scientists investigate wine quality

[vc_row][vc_column][vc_column_text] What is quality wine? Depending on whom you ask, you may get a different answer as quality can be defined in a multitude of ways. It may mean the absence of wine defects or taints, meeting a specific wine style, or producing a consistent product that meets wine consumers’ expectations. Defining Wine Quality UC…

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News Sensory Evaluation

Developing Food Sensory Quality Control Methods for Identity Preserved Products

[vc_row][vc_column][vc_column_text] In a previous sensory blog post (Sensory analysis of food for quality control and assurance applications – A review of ASTM MNL14 standard), we identified the necessary steps to the creation of a robust food sensory evaluation program as part of a Quality Management System (QMS). This subsequent post is intended to complement the…

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News Sensory Evaluation

Increasing awareness of sensory analysis in the wine industry

[vc_row][vc_column][vc_column_text] 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…

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News Sensory Evaluation

Developing innovative products through the integration of sensory science and marketing

[vc_row][vc_column][vc_column_text] 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.…

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News Sensory Evaluation

Wine Adjustment By Tannin Supplementation – A Case Study

[vc_row][vc_column][vc_column_text]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…

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News Sensory Evaluation

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

[vc_row][vc_column][vc_column_text] 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…

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News Sensory Evaluation

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

[vc_row][vc_column][vc_column_text] 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”…

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