Sensory analysis

The analyzes sensory is a whole of methods making it possible to measure the sensory perceptions (Vue, Ouïe, Odorat, Goût, Toucher). One also speaks about sensometry or sensory metrology .

The main issue is that the directions are not limited to a physiological reaction to a Stimulus, but take into account the experiment of the person, its lived, her frame of mind (mood), its environment (environment)… The sensory analysis sticks to have an objective point of view of on felt.

The applications are numerous. When designing product, the sensory analysis will be implemented in order to make the product more “tempting” for the customer, but also more comfortable, more ergonomic.

Some examples showing the complexity of the directions

Automobile

the odor is the first thing which one perceives when a car is opened, it thus is particularly studied;
the noise of closing of a door is studied to be reassuring;

Food

if one colors Yaourt S with dye S without taste, a person tasting a yoghourt coloured in yellow will have the impression to eat a yoghourt with vanilla, whereas if it is pink, will have the impression to eat a yoghourt with raspberry.

Step

The sensory analysis is practiced with a Panel: group subjects (for example tasters) voluntary. These subjects could be " naïfs" or " profanes" , i.e. without particular knowledge, that is to say to follow meetings “of drive” during which one will learn how to them to put words on feelings, to seek feelings to which they do not pay attention. For example, when an apple is eaten, in addition to the taste, it there with the color, the brightness, the contact, noise when one crunches, resistance under the tooth… The panellists are the measuring instrument. They will describe the product thanks to their five directions: they will define terms called descriptors to which they will give a note. That will make it possible to obtain the sensory profile of the studied product.

The products are subjected to the group, the panellists having as instructions to avoid the conduits saturating the directions before the meetings (for example not to smoke, not to have coffee or to eat chewing-gum in the hour which precede the test).

The result will take its direction in the compilation and the synthesis of the formulated opinions. It is considered that 60 people is a size of significant sample in the agroalimentary field (Source ACTIA).

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