Sensory quality assurance is a critical activity in the management of consumer product companies. Cost-savings initiatives, ingredient changes, and modifications to comply with new regulations or dietary changes lead to a need for product sensory measurement. Discrimination testing involves the use of a specific class of sensory evaluation methods. Such procedures are often used by food, beverage and personal care product companies to measure differences between a gold standard product and various alternatives. In the vast majority of cases, interest centers on whether the modified alternative is a substitute for the gold standard. The objective of this report is to discuss the background to setting up action standards in a sensory quality control program using discrimination methodologies to qualify product modifications.
This technical report appears as:
Rousseau, B. (2010). Action Standards in a Successful Sensory Discrimination Program. IFPress, 13(4) 2-3.
Download the entire technical report here:
Action Standards in a Successful Discrimination Program
Not a Colleague? Click here to join for free!
This technical report also appears in our book, Tools and Applications of Sensory and Consumer Science.