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How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday 3 September 2019

Using Texture Analysis Data to Predict the Results of a Sensory Panel

Using Texture Analysis Data to Predict the Results of a Sensory Panel
The food industry is highly motivated to lower the cost of product development, and where possible, cheaper alternatives to traditional techniques are sought. 

For example, sensory panels are expensive but there is an alternative that can allow companies to lean away from this particular cost.

Sensory perception can be correlated with parameters measured using a Texture Analyser to simplify product development, investigating the mechanisms by which physical food properties act to produce specific sensations during consumption. Once appropriate equipment has been purchased, the measurement of physical parameters is often seen as an efficient alternative to costly sensory panels. Consequently, many studies in vastly different areas of the food industry have been performed with the aim of establishing methods that reflect in-mouth sensory properties using physical parameters.