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New Test on the Block – Introducing the Tetrad Test
January 05, 2014Sensory difference tests are probably the most widely used form of sensory methodology. We use difference tests to determine whether, with a specified level of confidence, respondents can tell a difference between two experimental samples. These might be a standard product and a recipe variant, a standard and a product made by a different process...
Thermal Tasters and Supra-Threshold Sensitivity
September 03, 2013Last time I updated on the work of our PhD student, Candy, she was putting a poster together for the PFSG Conference. Subsequent to that I am delighted to report that Candy won a Travel Award from Nottingham University and was able to attend Pangborn 2013 in Rio de Janeiro to present the findings of the most recent steps in her research. These...
Cheers!…testing alcoholic beverages
June 23, 2013We have a busy week in both Reading and Nottingham this week with a large consumer study on beer taking up most evenings. We love tests on alcoholic drinks, they are usually quite easy to recruit for and consumers turn up willingly and leave happy! Over the recent months we have worked on beers, red and white wines, champagne (everyone's...
Finding your way in NPD
June 04, 2013The value of qualitative research in exploring consumer reaction to new product concepts and motivations for purchase is well established. It can help us understand more about what the consumer expects of our products and how we are performing against these expectations. So, if we think about orange juice, we may want to understand what the...
Testing Fresh Produce
April 09, 2013When we think of sensory testing and consumer research we usually think of manufactured and processed products but at Sensory Dimensions we do a large amount of work on testing fresh fruit and vegetables too. Sensory profiling by a trained panel will tell us the individual characteristics that constitute the overall aroma, flavour, texture and...
Rapid Methods …pros and cons
December 02, 2012Tuesday's workshop was great fun and provided much food for thought. Delegates Napped skin creams and created Free and Flash profiles of red fruit yogurts. As anticipated, there was much discussion and debate about the pros and cons of the three methods and their application to different product sectors.