Validate any sensory salient changes in your product! We offer a selection of difference tests with a trained analytical panel.
Evaluate if the sensory experiences such as taste, flavor or touch of a product differs with storage time or a change of an ingredient.
The most effective method to evaluate potential changes is to use a trained and selected panel of humans. RISE has a long experience of these kind of tests and unique abilities to combine the results with technical measurements.
Sensory difference tests are good for 3 kinds of questions:
Dependent on product and the purpose of the measurement there are four common difference tests: paired comparison, duo-trio-test, triangle test and difference-from-control. All methods are evaluated according to standard procedure.
The measurement is conducted in a sensory laboratory using 8-12 trained and selected judges from the RISE analytical panel.
A one-page report with an overview of the tested products and any significant changes as well as a longer report describing the method and the results.
Please contact the contact person to order or for further questions.
Sensory nalysis - est of noticeble differences when changing a product
Food, Perception, Pharmaceuticals, Formulated products
Triangle test: SS-EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test
Duo-trio test: SS-EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test
Difference from Control-test: DIN 10976 2016 Sensory analysis - Difference from Control-test (DfC-Test)
Paired comparison test: SS-EN ISO 5495:2007+A1:2016 Sensory analysis - Methodology - Paired comparison test
Price on tender
In a planned assignment it takes 3 weeks before the measure is conducted and analyzed.
No preparation needed