Sensory and molecular properties of foods

Get the taste for customer satisfaction

If you work in the food industry, you’ll already know the importance of sensory analysis to your business. It can help you to understand the sensory characteristics of a particular product, as well as the factors that influence your customers’ preferences. It has benefits within your organisation too – increasing internal confidence in product quality, for example.

We can assess the sensory and molecular properties of your foods
We can assess the sensory and molecular properties of your foods

So whether you’re looking to develop new products, quality-assure existing ones or benchmark your competitors’ products, Odournet’s sensory and molecular analysis will give you valuable data with a range of applications.

How can we help?

Our expert panellists ar trained according to DIN 10961 and will assess the sensory and molecular properties of your foods – from aroma to finished product – and product packaging. And because we use defined methods and statistically verified analysis, our results are both valid and reproducible.

So how will you use this data? There are numerous applications, including:

  • product development (formulation, changes in the manufacturing process, supplier control, competitive analysis)
  • quality-assurance (e.g. evaluating shelf-life and identifying off-odours)
  • marketing (e.g. developing flavour profiles).

We offer a wide range of services, including:

  • Sensory analysis of foods:
    • Set-up of panels according to DIN 10961 and panel management
    • Triangle test according to ISO 4120
    • Paired comparison test according to ISO 5495
    • Flavour profiling according to ISO 6564
    • Ranking test according to ISO 8587
    • ‘A’ – ‘not A’ test according to ISO 8588
    • Testing of packaging materials and packages for foodstuffs according to DIN 10955
  • Molecular analysis of flavours:
    • Identification of the structure by time-of-flight mass spectrometry (MS-TOF)
    • Quantification and analysis of odour-relevant molecules by gas chromatography olfactometry (GC-O)
    • Measurement of volatile organic compound (VOC) fingerprints, and dynamic measurement of release phenomena such as matrix effects by gas chromatography with ion-mobility spectrometry (GC-IMS)
    • Classifications of samples in correlation with sensory studies.

Need to know more?

Our panellists are trained to Deutsches Institut für Normung (DIN)/International Organization for Standardization (ISO) standards, so you can be sure you’re getting the highest level of expertise available. And, with both sensory and molecular analysis capabilities in-house, Odournet offers a unique combination of standardised analysis of foods and the ability to answer your individual questions.

Please contact Rita Ribau Domingues to talk about your requirements.

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