Sensory

Sensory analysis is the definition and scientific measurement of the attributes of a product perceived by the senses (Organoleptic): sight, sound, smell, taste and touch

Sensory attributes are key to food acceptance. It is vital to understand what triggers the emotions and preferences of your consumer to succeed in food and drink.

Cambridge MR uses sensory product guidance techniques to objectively describe, characterise and understand the sensory profile of products. This semi-quantitative approach employs screened and trained panellists, and is normally used to give insight into the performance of products in consumer research.

Sensory tells us the ‘what?’ of a product's formulation and can be very helpful when developing new formulations, understanding the impact of reduced salt / sugar / fat on a flavour profile, understanding heat / spice build and decay and the interaction of the elements in product performance.

CMR has its own in house sensory facility located at its Cambridge Offices.

To find out more, contact our head of Sensory Services Ann Moore: 01223 492069