{"id":27128,"date":"2023-11-11T22:29:32","date_gmt":"2023-11-11T21:29:32","guid":{"rendered":"https:\/\/transferencia.umh.es\/?p=27128"},"modified":"2026-10-06T12:07:30","modified_gmt":"2026-10-06T10:07:30","slug":"analisis-sensorial-y-formacion-en-analisis-sensorial-para-la-industria-agroalimentaria-2","status":"publish","type":"post","link":"https:\/\/transferencia.umh.es\/en\/2023\/11\/11\/analisis-sensorial-y-formacion-en-analisis-sensorial-para-la-industria-agroalimentaria-2\/","title":{"rendered":"Sensory Analysis and Training in Sensory Analysis for the Agri-Food Industry"},"content":{"rendered":"

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Sensory Analysis and Training in Sensory Analysis for the Agri-Food Industry<\/h1>\n

We conduct sensory analysis studies using descriptive techniques (trained expert panels) and discrimination and affective tests (consumer studies). We offer tailored training and panellist selection services for companies. We also investigate incidents relating to sensory quality by combining sensory evaluation with the analysis of volatile compounds.<\/h2>\n<\/header>\n
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TECHNOLOGY DESCRIPTION<\/h3>\n
The main aim of sensory analysis is to meet consumer expectations for food products with the highest possible sensory quality. To understand the complex process through which consumers accept or reject a particular food product, their preferences and expectations must be translated into tangible, clearly defined properties by combining qualitative and quantitative sensory methods. Sensory analysis evaluates these properties using information provided by consumers themselves and expert assessors. Through its SensoFood Solutions brand, the research group has a tasting panel with more than 600 hours of training. The panel has worked on research projects and provided services to companies investigating sensory quality incidents. The group also has experience studying volatile profiles in food using gas chromatography coupled with mass spectrometry, enabling more comprehensive investigations into such incidents. We have extensive experience conducting consumer studies to support food development and innovation. Our expertise in sensory analysis and the food industry is transferred to companies through training and consultancy activities. These services train company staff to establish their own sensory panels and include the selection and training of assessors. Periodic panel retraining is also provided.<\/div>\n<\/section>\n

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TECHNOLOGY APPLICATIONS<\/h3>\n
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