Accelerated sensory testing linked to food shelf-life tests
05 July 2022
Smartfood R&D has succeeded in linking sensory evaluation to accelerated shelf-life tests. Sensory product attributes such as taste, smell, colour and consistency are decisive for the success of a product launch. During their shelf life, in addition to microbiological and physico-chemical abnormalities, foods may also start manifesting rheological or sensory anomalies.
Depending on the product and process, we can accelerate a shelf-life test by up to a factor of 10. By linking accelerated microbiological, physico-chemical and sensory tests, we can cover all shelf life risks in one single study, allowing us to detect and solve sensory issues in products in an early phase. We have been able to assist several clients as early as in the development phase by detecting future product anomalies.
