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.…
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…
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…
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…
Upcoming Sensory Evaluation Course for Winemakers Starting May 29, I will be co-teaching a new sensory course at Okanagan College in Penticton. “Sensory Evaluation in Winemaking” will be held in the new food sensory laboratory of Okanagan College, Penticton campus. The 12-hour workshop will focus on the application of sensory evaluation tools for quality control…
In a previous post, I mentioned that Descriptive Analysis (DA) is one of several sensory evaluation methods which is gaining popularity in the global food and wine industry. The need to profile food and wine products reliably derives from a need to meet consumer preferences. It can also be a tool used to reach regulatory…
Rooted in product manufacturing, the field of sensory evaluation has grown rapidly in the last decades. One of the reasons for this is that both the food and beverage industries have shifted from a production-oriented business model to a market-driven one in which discerning consumers define product quality. In order to differentiate themselves in a…