Sensory analysis

Create new products, test and approve!

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

Aerial’s sensory analysis lab is accredited by COFRAC Essais Accreditation n° 1-1833
“Scale available on

Aérial is authorized by the INAO (National Institute of Origin and Quality) for the organoleptic control of food products under Label Rouge.

Please select listing to show.