Sensory evaluation and formulation

In an increasingly competitive innovation environment, manufacturers have introduced product design processes that enable them to integrate user expectations. As a result, product development, and more specifically formulation, is no longer guided solely by notions of efficacy and safety, but also by notions of sensoriality. To measure product performance at sensorial level, methods have been developed over the last few decades. Initially applied to the food sector, these sensorial methods are now being implemented in other fields of application, such as cosmetics and even more recently pharmaceuticals.

Sensory methods are grouped together under the heading of sensory analysis, sensory evaluation or sensory metrology. They measure the organoleptic qualities of products using the sense organs. Depending on the methods used, they can be used to sensorially qualify and/or quantify a product, or to measure consumer preference.

Sensory evaluation is a scientific process designed to measure product characteristics as perceived by humans. Historically developed to validate product conformity against sensory specifications, it is now a key element in product development.

Whatever the field of application, sensory methods always require the same approach:

• definition of product space ;

• panel recruitment and validation ;

• test execution and statistical analysis ;

• interpretation.

The aim of this article is to illustrate the use of sensory evaluation methods in product formulation. To do this, it presents the physiological notions concerning the sense organs, the panel, sensory tests, and finally how to integrate this approach into product specifications and ingredient selection. In conclusion, it looks at how companies can equip themselves with a high-performance tool to help them develop innovative products adapted to consumer needs.