Cross-linked sensory evaluation – Which is the ideal product taste?

Linking analytical and affective sensory data provides quantitative inputs concerning consumer sensory behaviour. By evaluating attributes that have both a positive and negative influence on consumer acceptability it is possible, via advanced statistical procedures, to generate ideal sensory profiles that will achieve maximal positive consumer scores. The product development department delivers tailored solutions after generating adapted formulations from the data.

Döhler Sensory & Consumer Science: Innovative methods for maximum market success.

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