Greta van Huyssteen
Validate any salient sensory changes in your product! We offer a selection of discrimination tests with our analytical sensory panel.
Evaluate if the sensory experiences such as taste, aroma, flavour, texture, or touch of a product differs when changes are made.
The most effective method to evaluate potential changes in products is to use a sensory panel of human assessors. RISE has a long experience of these kind of tests and unique abilities to combine the results with technical measurements.
Sensory discrimination tests are effective for various kinds of situations including:
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. We also have the ability to perform other discrimination tests such as the tetrad test and alternative forced choice tests.
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. If you have any other questions about general sensory evaluation don't hesitate to contact us.
Sensory analysis - Discrimination tests
Formulated products, Food, Pharmaceuticals, Perception
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