What is e-sensory?

Sensory analy­sis aims to describe how food is expe­ri­enced with our sens­es: sight, smell, taste, touch and hear­ing. This is often done by a taste pan­el, which, with a spe­cial vocab­u­lary, describes the sen­sa­tions that food gives them. However, it is a cost­ly and time-con­sum­ing method. If the pur­pose is not to describe taste, aro­ma and tex­ture, but rather to com­pare these quan­ti­ties between dif­fer­ent sam­ples, e-sen­so­ry can be both cheap­er and faster.

This is e-sensory

E-sen­so­ry means that prop­er­ties that have a clear influ­ence on taste, smell and tex­ture are mea­sured with lab­o­ra­to­ry equip­ment and stored dig­i­tal­ly. The stored data can then be com­pared to pre­vi­ous­ly stored data to see sim­i­lar­i­ties and dif­fer­ences. This can be used for a vari­ety of pur­pos­es. Some examples:

• Document prop­er­ties that a taste pan­el values
• Ensure that foods pro­duced have the same taste, aro­ma and tex­ture over time
• Compare the taste, aro­ma and tex­ture of foods before and after an ingre­di­ent has been replaced

How Bayn uses e-sensory

We use e-sen­so­ry to help our cus­tomers, who buy EUREBA®, to fine-tune their recipe so that the taste, aro­ma and tex­ture are prac­ti­cal­ly the same with sweet­ened fibres as with sugar.

We also use e-sen­so­ry to help cus­tomers who buy NAVIA®, to devel­op a recipe sweet­ened with ste­vi­ol gly­co­sides that has taste, aro­ma and tex­ture as close as pos­si­ble to a com­par­i­son product.

We also used e-sen­so­ry to help cus­tomers bench­mark com­pet­ing prod­ucts.

Contact us for more information.