Sensory analysis is a scientific discipline at the crossroads of psychology, physiology, and chemistry. It enables the quantification and qualification of human perceptions related to products—whether food, beverages, perfumes, or even textiles. The measurement system in sensory analysis is a critical pillar that ensures the reliability and reproducibility of results. It is built upon rigorous, structured methods tailored to the study’s objectives. This system comprises various categories, each serving specific sensory evaluation needs.
Two approaches to variables and their levels
1. A Priori Approach
The a priori approach is a structured, predefined method based on criteria established in advance, often drawn from industry standards, scientific references, or market expectations. This method is particularly useful when comparing products based on clearly defined characteristics such as texture, flavor or aroma.
For example, in the food industry, evaluators may be trained to measure the saltiness of a product using a standardized scale. This approach enables standardized analyses and direct comparisons between different products or batches. It is also valuable in longitudinal studies where the same criteria are repeatedly assessed to track a product’s evolution over time.
However, this approach has limitations. It can lack flexibility when exploring new characteristics or adapting to innovative products. It assumes that the predefined criteria are comprehensive enough to capture all relevant sensory dimensions—which is not always the case.
2. A Posteriori approach
In contrast, the a posteriori approach is more exploratory and flexible. It is based on a holistic assessment of products, where distinguishing features are identified after thorough observation and analysis. This method is particularly suitable for exploratory studies aiming to uncover new trends or understand consumer perceptions in emerging markets.
For example, during the launch of a new food product, an a posteriori approach may reveal unexpected sensory characteristics not anticipated during development. It also captures subtle nuances that might be overlooked in a more rigid method.
Often used in conjunction with qualitative techniques—such as focus groups or one-on-one interviews—this approach provides richer insights. However, it may be harder to standardize and replicate, which can pose challenges for result reliability and validity.
Discrimination tests : are products perceived differently?
Discrimination tests determine whether perceivable differences exist between products. These tests are essential for validating formulation changes, comparing competitors, or assessing the impact of production modifications.
Triangle test
One of the most commonly used methods, the triangle test presents three samples —two identical and one different. Evaluators must identify the odd sample. This test is especially useful for detecting subtle differences that may not emerge in direct evaluations.
For instance, in the beverage industry, a triangle test might assess whether a change in soda formulation affects taste perceptibly. If evaluators consistently identify the different sample, the change has a significant sensory impact.
Paired comparison
In this method, two samples are presented simultaneously, and evaluators determine their preference or identify specific differences. This is particularly helpful in preference studies or for minor formulation changes.
In cosmetics, for example, paired comparisons may be used to evaluate two moisturizing creams, assessing texture, absorption, or skin feel to determine which is preferred.
Descriptive Tests : what characteristics differ ?
Descriptive analysis aims to identify and quantify product differences across various sensory attributes. These methods help build detailed sensory profiles, essential for understanding consumer preferences and optimizing formulations.
Rating or ranking
A simple method using a single scale to quantify differences. Evaluators assign a score based on the intensity of a trait, like sweetness, bitterness or crunchiness.
In chocolate, for example, bitterness might be rated on a 1-to-10 scale, enabling easy comparison and identification of standout products.
Flavor / texture profiling
More detailed methods used to define a product’s sensory nuances. Expert panels evaluate based on predefined descriptors.
In wine, flavor profiles might include descriptors like “fruity”, “woody”, “spicy” or “mineral”. These sensory maps aid in product comparison and development.
QDA (Quantitative Descriptive Analysis)
QDA (Quantitative Descriptive Analysis) is a standard technique using trained panels to evaluate predefined sensory attributes. Statistical analysis identifies significant differences.
In dairy, QDA might analyze cheese texture, flavor, and aroma—producing detailed profiles to guide formulation and align with consumer expectations.
Free Choice Profiling
A flexible method where evaluators use their own descriptors. This captures individual nuances that structured methods may miss.
For example, in perfumery, this approach may reveal unique, personal associations—ideal for exploratory research or subjective perception analysis.
Consensus choice profiling
Consensus Choice Profiling is a group of experts defines key descriptors collaboratively, creating a consensus profile that reflects shared perceptions.
In spirits, for instance, a panel might agree on the key attributes of a new liquor—guiding marketing and product communication.
Multidimensional Scaling – MDS
A statistical method that graphically represents relationships among samples based on perceived similarities—ideal for visualizing product positioning.
In the snack industry, MDS can help map texture, flavor, and aroma differences, identifying market opportunities and guiding reformulation.
Napping (c)
Napping is when samples are placed on a sheet based on perceptual similarities. Evaluators position them closer or further apart to visually represent product relationships.
For example, in cosmetics, napping can assess how different creams feel on the skin —visually highlighting clusters of similar products.
Flash Profile (c)
It’s a rapid profiling method to reach consensus on product differences. Evaluators score samples using predefined descriptors, with real-time analysis.
For instance, in beverages, flash profiling quickly evaluates how formulation changes affect taste and aroma —ideal for market studies and development phases.
Emotional Profiling
This approach captures emotional reactions to products, offering insight into consumer acceptance and preference.
In perfumery, emotional profiling might show whether a fragrance evokes joy, nostalgia, or confidence—valuable for branding and positioning.
Odour Profile Descriptive Analysis – OPDA
Odour Profile Descriptive Analysis (OPDA) is a specialized method for analyzing olfactory profiles. It relies on a trained panel of experts who evaluate odours using a predefined set of descriptors. This approach enables the creation of detailed olfactory profiles, which can be used to compare different products or guide the development of new fragrances.
For example, in the fragrance industry, OPDA can be used to assess the top, heart, and base notes of a perfume. This method helps optimize formulations and ensure they align with consumer expectations.
Temporal Dominance of Sensation – TDS
Temporal Dominance of Sensations (TDS) is a dynamic sensory analysis method that tracks changes in sensory perceptions over time. Evaluators identify the dominant sensation at various moments during the tasting or use of a product. This technique captures the sensory evolution, making it particularly valuable for complex products such as wine, cheese or fragrances.
For instance, in the wine industry, TDS can be used to evaluate how flavours and aromas develop from the first sip through to the finish. This method produces a detailed temporal profile that can help refine product formulations and meet consumer preferences.
Preference Tests : who likes which product and why ?
Preference analysis is used to assess a product’s appeal to a target audience and to understand how sensory attributes influence consumer perception. These methods are essential for guiding product development and ensuring alignment with market expectations.
Hedonic Testing
The hedonic test is a commonly used method to measure the degree of liking for a product. Evaluators rate their satisfaction on a subjective scale, often based on “like” or “dislike” levels. This approach quantifies overall product acceptance and identifies consumer preferences.
In food, hedonic testing compares a new product’s appeal to an existing one —gauging market potential.
Acceptability Testing
The acceptability test evaluates whether a product meets a minimum satisfaction threshold. Evaluators score their level of satisfaction using a predefined scale, and the results are analyzed to determine if the product meets baseline consumer expectations.
For instance, in the beverage industry, an acceptability test might be used to assess whether a new soda is well-received enough to be brought to market. This method helps ensure the product meets the minimum standards for consumer approval.
Paired Preference Test
The paired preference test is a straightforward method in which two samples are directly compared to determine which is preferred. It is especially useful for preference studies or for evaluating the impact of slight modifications in a product formulation.
For example, in the cosmetics industry, a paired preference test might be used to compare the effectiveness of two moisturizing creams. Evaluators could assess texture, absorption, or skin feel to determine which product is favored.
Preference Mapping
Preference mapping is a statistical analysis technique used to model consumer preferences and optimize product formulations according to market expectations. This method combines sensory data with preference data to generate a visual map of consumer likes and dislikes.
In the food industry, for instance, preference mapping can help identify the sensory characteristics most appreciated by consumers. It is a powerful tool for guiding new product development and ensuring products align with market demand.
Conclusion
Sensory analysis is a powerful tool for brands looking to refine their products and better understand their consumers. By combining various approaches and measurement methods, it helps fine-tune product development and ensure stronger alignment with market expectations. In a competitive world where user experience is paramount, sensory analysis is a strategic asset for creating high-performing and sustainable products. Whether through discrimination tests, descriptive analyses, or preference studies, sensory analysis offers a rich toolkit to explore, understand, and enhance sensory perceptions—making it a key driver of competitive advantage in an increasingly demanding market.
