Today, the sensory analysis laboratory is the indispensable place for the validation of the organoleptic characteristics of formulations. Ensuring the sensory dimension of the application of the product, anticipating a potential emotion, these are the objectives of these studies conducted by trained panels. Sometimes a new descriptor (velvet touch, silky…) is studied to better specify a product characteristic and allow a new positioning.
This analysis first focused on the skin evolves towards hair or make-up with an assumed poly-sensory dimension. It also validates ingredient replacements in formulas that evolve towards ever more naturalness.
And then tomorrow, will sensory analysis be at the crossroads of A.I and digital uses to study new areas of experimentation?
Read the entire ZOOM#14 on Sensory Analysis by clicking here
By Anne-Marie Pensé-Lhéritier, Professor of formulation and sensory analysis Ecole de Biologie Industrielle – 01/2020
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