Sensory and Panel Tests

Sensory evaluation is performed as a result of perception of sensory properties such as appearance, smell, taste and texture. Sensory evaluation also measures the response of individuals to a stimulus. People show three types of responses = responses to stimuli.

Sensory evaluation processes are tested by the following methods.
- Double-triple test
- Descriptive sensory analysis
- Panel test
- Ranking test
- Evaluation test with scale
- Triangle test

The purpose of the sensory evaluation process in the food industry:
- Preserving the quality of food
- Developing new products
- R&D studies
- Increasing the quality of the existing product
- Determining the taste tendencies of consumers
- Comparing the product with different products
- The rating of the product
- Determination of storage durability
- Identifying market trends

The most important issue in sensory evaluation is the panel creation stage. Panelists; It can be organized in two ways: trained (laboratory panel) and untrained (consumers) panelists.
Sensory evaluation; It is carried out by the panelists on the four main flavor compounds (sweet, bitter, sour, salty).
Our laboratories serving in many provinces in turkey, "Sensory and Panel Tests" in accordance with legal regulations and standards relating to Türkak accreditation is carried out.