JARS Sensory Research Laboratory meets the requirements of PN-ISO 8589: 2010 standard, which guarantees standardized conditions of analyses, minimizing the impact of the environment on tests. It is equipped with independent positions to carry out analyses of food, water, cosmetics and household chemicals, and packaging. Sensory analyses are performed by a well-trained and experienced team of assessors, with proven sensibility of the senses. JARS Sensory Research Laboratory boasts the largest range of accreditation in the country.
EVALUATION OF FOOD
Sensory evaluation of food is performed using the following methods:
- Simple descriptive test
- scoring method
- scaling method on the 1-6 scale
- even method
- triangular method
- quantitative descriptive analysis
- profiling tests
These tests allow to obtain reproducible and objective information about the product, its distinctive characteristics and their influence on the perception of the product.
Sensory analysis enjoys practical application in:
- verification of products against the requirements of customer standards or specifications
- checking the impact of changes in raw materials or technological processes on food quality
- assessment of lot stability
- choice of supplier, based on sensory quality of their raw materials
- developing new products, choosing the best product among several prototypes
EVALUATION OF WATER FOR CONSUMPTION
Sensory analyses allow evaluating the sensory acceptability of drinking water and its potential threat to health or technology. Taste and smell sensed in water may result from the presence of organic and inorganic compounds of natural origin such as humid compounds, minerals and anthropogenic compounds such as phenols, petroleum, etc.
Sensory testing of water includes the quantitative evaluation of taste and smell using the full even method with unforced choice against the reference water, which itself is tasteless and odorless.
In case of evaluation of compliance with the Regulation on drinking water also a qualitative assessment is performed:
- Acceptable or unacceptable.
ASSESSMENT OF NON-FOOD PRODUCTS
Sensory testing of non food products is most often performed with a simple descriptive test. Moreover, for cosmetics and household chemistry we offer both parity and triangular tests.
The most frequently performed tests:
- laboratory sensory testing to determine the sensory characteristics of a product
- benchmarking against a pattern or several products with respect to each other - aimed at identifying differences between products
- analyses using hedonic scale, for example, I like - I do not like, I'll buy - do will not buy. They allow to determine the degree of acceptance of the product by the respondent
ASSESSMENT OF PACKAGES:
Under the current regulations the materials and packaging products intended for contact with food should not contain hazardous substances that may enter food in excessive amounts and should not alter the organoleptic properties of food during its storage.
As a result, we offer tests on the transfer of foreign flavor and odor from packaging to food. These tests are conducted with a triangular method or a simple descriptive test.
We also evaluate the appearance and durability of the print on packaging samples.
The inclusion of sensory consumer research, both at the stage of implementation or modification of a product and the assessment of the position of products that are currently on the market, provide the necessary information about the product and its perception by a consumer.
Objectives of consumer research:
- product comparison to determine its position in relation to competition
- choosing the best version of a product
- assessing the acceptability / desirability of a product,
- establishing the characteristics that affect the overall assessment of a product or its perception by
- establishing a group of consumers who prefer certain products
Consumer research is carried out using carefully selected groups of consumers that meet certain criteria, depending on the purpose of the research, such as a preference, age, etc.
The methods used:
- preference test
- acceptance test
- desirability test