Sensory Evaluation

The sensory analysis is used for the development of a new product or for the improvement of a product already on the market or to verify the consequences of a change in production or for control.

With the Directorial Decree of the Ministry of Agriculture and Forestry of 22 February 2018 n.1126, the professional tasting committee was notified for the evaluation of the organoleptic characteristics of virgin olive oils at the TiFQLab tasting room.

Sensory profiles are performed in according to UNI EN ISO 13299: 2016, which defines a global process of developing a sensory profile. Sensory profiles can be defined for all products or samples that can be assessed from the senses of sight, smell, taste, touch, or hearing (for example, food, beverages, tobacco products, cosmetics, textiles, paper, packaging, air or water samples).

TiFQLab has a panel room compared to the UNI EN ISO 8589: 2014 and carries out testing on the influence of materials in contact with food in according to UNI EN 1622: 2006 standard on water quality, which defines quantitative methods to determine the odour and taste threshold of water and also a qualitative method to determine any anomalous odour and / or taste, moreover testing in according to UNI 10192:2000 standard for the assessment of any organoleptic defect deriving from the contact with foodstuffs.

TiFQLab in collaboration with University of Calabria shall coordinate professional committees for food sensorial evaluation