What is e-sensory?

E-sensory means measuring and digitally storing information that describes the taste, aroma and texture of food. This information can, for example, be used to replace sugar with sweetened fibres without changing the taste.

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.

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