Sensory analysis

Sensory (organoleptic) analysis assesses a product the way the consumer experiences it: by sight, smell, taste and touch. It is often the first conformity check required by product standards and commercial specifications, and it quickly flags process deviations, storage defects or mismatches with the label.

What we test

We examine the organoleptic characteristics of the product (appearance, colour, odour, aroma, taste and texture) and compare them with the description in the product standard, technical data sheet or commercial contract. We complement this with simple physical checks: the proportion of components (for example in composite products or mixes), shape and size, and the presence of foreign bodies, impurities or signs of infestation.

Testing is possible for almost every food category: dairy, meat and fish, eggs, cereals, fruit and vegetables, nuts and dried fruit, confectionery, oils, spices, tea, coffee and beverages. Sensory results are usually interpreted alongside physico-chemical and microbiological tests, especially when investigating a complaint or a defect.

Regulatory framework

There is no dedicated EU act on sensory testing of food; organoleptic requirements normally come from product standards, customer specifications or contracts. Regulation (EC) No 178/2002 (Article 14) prohibits placing unsafe food on the market, including food unfit for human consumption, and Regulation (EU) No 1169/2011 requires that food information must not mislead the consumer.

How we work

We agree with you on the characteristics to be assessed and the reference document (standard or specification). Samples are examined under controlled conditions and the results are issued in a test report. For details and a quotation, contact an ICA R&D representative.