Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature and taste.
Although taste and texture may seem to be highly subjective matters, it is possible to objectify them. We develop new techniques and procedures for evaluating taste and texture in a way that can help us and our customers to match products to consumers’ expectations.
Zeelandia is a professional in the field of sensory research with the establishment of a trained sensory panel, consisting of external panellists.
The panellists are certified tasters and the panel is widely used for all kinds of sensory projects within Zeelandia. The panellists are trained for objective analytical measuring and assess the flavour without an opinion. Of course you can measure a lot of a product characteristics using instruments, but "taste" is complex and with this sensory panel we are able to get additional valuable objective information.
What happens with the flavour intensity of almonds in marzipan over time? How soft and fresh is a cake after a certain amount of time? How crusty is a Kaiser bun? The answers of the sensory panel to such questions can make a valuable contribution to technology (R & D) and marketing technical research