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.