to find the best suitability between consumers taste and products sensory properties.
Product organoleptic quality tracking
Tracking parameter definition
Specific sensory characteristics determination for each product (characterization)
Raw material and final product conformity tracking
Organoleptic changes following raw material, process or aging modifications
Compliance with consumer taste
Product positioning on competitive market
Interaction between sensory aspects and consumer choices
Prospective study for new product design
Market evaluation and segmentation using sensory criteria
Dedicated materials
2 halls: one with 8 boxes and one with 13 boxes. The boxes are white, with retractable walls (AFNOR NF.V.09.105), equipped with 6500 K white neon lights (daylight) and color filters (red – green)
A preparation room: professional kitchen; preparation of hot and cold food.
A storage room equipped with climatic chambers
accredition n°1-1883 scope available on www.cofrac.fr
Aerial’s sensory analysis lab is accredited by COFRAC Essais Accreditation n° 1-1833