Quantitative descriptive approaches

On our different sites we have qualified groups of tasters or experts in sensory description (quantitative descriptive profile), working under accreditation. These groups are operational for:

- cheese and dairy products

- bread products
- meat, poultry and cooked pork meats
- fruit and vegetables
- fish and seafood products

Qualitative descriptive approaches

We have selected and trained a group of 18 experts, capable of detecting and recognising 110 odour, aroma and taste criteria in the world of cheese.

Very detailed aromatic profiles can thus be obtained in the form of a degree of identification for each of the descriptors.

Discriminative approaches

Different tests (triangular, in pairs, duo-trio...) help to shed more light on the detection of differences or similarities between products or formulations.

Our expertise enables, according to the imperatives and the accepted level of risk concerning the results, to accurately determine the most appropriate method and numbers.