Sensory at Byodo

Sensory at Byodo

What are sensoric analysis?

Sensory examination is the science of the use of human sense organs (eyes, nose, mouth, ears and sense of touch) for the purpose of testing and measuring. This might sound very dry, but on closer inspection sensory examination becomes a vivid subject.

In sensory testing the focus lies on a comprehensive product description. This reaches from the product´s appearance over its consistency in the mouth to the flavour in all its facets. Sensory testing is about describing all impressions as neutrally as possible and depicting the product in a most detailed and faceted way.

Sensory analysis as part of Byodo´s daily life

For Dr. Karin Huber, head of quality management, sensory analysis is part of her everyday work. She and her team are responsible for the profound testing of all Byodo products. Beside analytical examination her main focus lies on impeccable taste of the fine food products. Therefore every product batch is checked on before being delivered.

Certainly Byodo wants to ensure that the products still taste great at the end of their shelf-life. That is why regular taste tests are conducted.

Sensory examination tests and professional measurements such as the "triangular-test" are additionally applied when new products are being developed or when already existing recipes are developed further.

Internal sensory-panels
Since 2008 Dr. Karin Huber has been training the internal sensory-panel to be able to quickly and intensively monitor current issues of quality management. In regular meetings the ten-person panel sensitize their senses and are trained in various testing methods. Tasting, smelling, testing and taking notes - first everybody tastes on his or her own. Then the results are discussed in the group - that is the only way the team can capture all sensorial nuances, write them down and agree on a product description.

Dr. Karin Huber (Head of Quality Management) and Andrea Sonnberger (Managing Director)
Sensory is part of her daily work: Christine Steinberger, Byodo Quality Management
Byodo panel-members take a smell at olive oil

Train your senses!

Let`s try olive oil from a sensory tester´s point of view: Take the blue coloured degustatation glass filled with olive oil, swerve it, lift the cap and concentrate on the scent - is it fruity, intensive, like freshly cut grass? Then spread the oil on your tongue - at first you will  perhaps taste if its sweet or bitter, define if the oil is more mild or intensive. Then we can focus on futher impressions. What does the flavour remind you of? Perhaps it is the fine aroma of almond, banana or honey? Now describe what the oil feels like in your mouth-creamy, thick, oily? At the end the appearance will play a major role. Does the product seem to have a more greenish or golden colour?

You have just been focussing on the olive oil for a couple of minutes, collected all impressions and marked them down - and have therefore completed a test of descriptive sensory examination.