Organoleptic Research

ANALYSES

For organoleptic research of milk powder or other food products, smell, taste, mouthfeel and texture are evaluated by a taste panel using comparative tests or triangle tests.

SCOPE OF ORGANOLEPTIC RESEARCH ANALYSES

Matrix Parameter Methode AC Contact
Milk powder Sensory evaluation IDF 199C No Jan De Block/
Hendrik De Ruyck
Foodstuff Sensory evaluation
Triangle test
ISO 4120 No Jan De Block
Foodstuff Sensory evaluation
comparative test
Own
method
No Jan De Block

CONTACT

Jan De Block, Hendrik De Ruyck