Sensory Evaluation

When we eat, we engage more than just our taste buds. What we see, smell, feel, and even hear shapes our perception of food quality. Sensory evaluation ensures that every bite and sip is as enjoyable and consistent as consumers expect.

In a competitive market, brands that deliver not only nutritional value but also a rich sensory experience win the trust—and repeat purchases—of their customers. Sensory testing plays a key role in both product success and food packaging safety.

What is Sensory Evaluation?

Sensory evaluation is the scientific discipline that analyses how consumers or trained panellists perceive food through their five senses. It's used to detect differences, measure preferences, and identify off-notes in both product and packaging.

Sensory attributes typically assessed

Appearance – Colour, uniformity, gloss, packaging appeal
Aroma – Intensity, freshness, off-odours
Taste – Sweet, salty, sour, bitter, umami
Texture – Crunchiness, chewiness, creaminess
Aftertaste – Lingering flavours or unpleasant residues

The ultimate goal is to create a product that’s not just safe and nutritious—but also enjoyable, memorable, and appealing.

Why Sensory Evaluation is Crucial in the Food Industry

Purpose	Why It’s Important
Product Development	Tailors flavour, texture, and appearance to match target consumer preferences
Quality Control	Identifies batch inconsistencies, ingredient issues, and off-notes
Packaging Assessment	Ensures materials do not impart undesirable odours or flavours
Shelf-Life Studies	Tracks changes in aroma, taste, and texture over time
Regulatory Compliance	Meets EU and global requirements for sensory neutrality in packaging materials
Consumer Acceptance	Measures emotional and sensory responses through trained or target market panels

Common Sensory Testing Methods

Food businesses rely on different sensory testing tools based on their product stage and testing objective:

Triangle Test – Detects small differences between samples
Paired Comparison Test – Compares two samples side-by-side
Descriptive Profiling – Quantifies aroma, taste, and texture using trained panels
Hedonic Testing – Measures preference and acceptance using consumer panels
Threshold Testing – Determines minimum levels of flavour or odour perception

Sensory Testing for Packaging Safety

Packaging isn't just about aesthetics or shelf-life. If not properly validated, food contact materials (FCMs) can transfer odours, flavours, or chemicals that affect food quality.

Eurofins conducts sensory testing as per:

ISO 13302 – Methods for measuring the transfer of odour/flavour
EN 1230-1/2 – Specific tests for packaging materials affecting food aroma

These evaluations ensure your packaging is organoleptically neutral—it doesn’t alter the way your food looks, smells, or tastes.

Common Sensory Concerns in Food & Packaging

Reformulation (e.g. sugar or fat replacement) can affect mouthfeel or taste
New packaging materials (bioplastics, coatings) may introduce odour or taint
Shelf-life changes can lead to loss of freshness or flavour degradation
Consumer complaints from sensory flaws often result in loss of trust or recalls
Labelling claims like “fresh taste” must be validated to avoid regulatory issues

Sensory Evaluation in Food: FSSAI vs. European Union

Region/Standard	Specific Standards/Guidelines	Measurement Basis	Notes
FSSAI (India)	IS 6273 series (Parts 1, 2, 3)134	Panel selection, lab setup, methods, statistical analysis	Follows Bureau of Indian Standards (BIS), comprehensive guidelines for sensory evaluation
EU	ISO standards (e.g., ISO 8586, ISO 13299), Regulation (EC) No 1935/2004	Sensory panel selection and training, test methods, food contact materials (FCMs)	Harmonized approach across EU member states, focus on both food quality and safety

Eurofins Sensory Evaluation Services

Eurofins offers a complete sensory testing platform, combining laboratory precision, regulatory expertise, and real-world consumer insights.

Services include

Laboratory-Based Sensory Testing:

ISO/IEC 17025-accredited sensory labs for food and beverages
Trained sensory panels and analytical tools for precise profiling
Instrumental & chemical confirmation (e.g., GC-Olfactometry for odour-active compounds)

Packaging Interaction Testing

Organoleptic transfer evaluation from packaging, inks, glues, and coatings
Simulated migration testing with food simulants (oil, ethanol, etc.)
Storage studies under accelerated or real-time conditions to evaluate off-flavour development

Consumer-Centric Testing

Hedonic and preference testing with actual consumers
Comparative benchmarking against competitor products
Sensory claim validation for marketing and branding support

Regulatory & Technical Support

Compliance with EU Framework Regulation (EC) No. 1935/2004
Support for Codex, FDA, FSSAI and other national standards
Documentation for packaging safety audits and product registrations

Why Eurofins?

With a global network of sensory experts, food scientists, and ISO-accredited labs, Eurofins helps food companies:

Ensure consistent taste and aroma quality in every batch
Verify that packaging materials do not affect product perception
Comply with global sensory and food contact regulations
Launch new products that align with consumer expectations
Prevent costly recalls and protect brand reputation