Sensory Analysis Lab

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Mª Carmen Rodríguez Dodero

Phone. (+34) 956 016 360 ext17486

maricarmen.dodero@uca.es

Faculty of Sciences

Puerto Real Campus

Avda. República Árabe Saharaui, s/n

11510 | Puerto Real (Cádiz)

Description

The goal of this project is to offer businesses and researchers the possibility to use sensory analysis to assist them in organoleptic asessment (through the senses) of products and also to troubleshoot sensory impairment. This methodology uses sensory panelists (judges)with different degrees of training. It is often difficult for businesses to have a permanent well trained staff and appropriate equipment to perform sensory testing using sensory analysis in different situations (new products development, changes in processing, new packaging materials, useful life determination, recovery of emerging food, etc.). Therefore, the possibility for businesses to outsource the service to a specialized laboratory is, in principle, of great interest.

Capabilities and Resources

  • Expertise in numerous research projects as well as in providing services to businesses.
  • Head of laboratory with specialised training gained through stays at various sensory laboratories that regularly serve businesses in the region.
  • Permanent staff of trained panelists.
  • Test room in compliance with working Standards.
  • Sensory analyses carried out under UNE-Standards.

Applicable Regulations and Procedures

General Standards:

  • UNE 87024-1:1995 Sensory analysis. General guidance for the selection, training and monitoring of assessors. Part 1: selected assessors.
  • UNE-EN ISO 8586-2:2009 Sensory analysis. General guidance for the selection, training and monitoring of assessors. Part 2: expert sensory assessors (ISO 8586-2:2008).
  • UNE 87003:1995 Sensory analysis. Methodology. Method of investigating sensitivity of taste.
  • UNE-ISO 13300-1:2007 Sensory analysis. General guidance for sensory evaluation laboratory. Part 1: staff responsabilities. (ISO 13300-1:2006).
  • UNE-ISO 13300-2:2008 Sensory analysis. General guidance for sensory evaluation laboratory. Part 2: recruitment and training of panel leaders.
  • UNE-ISO 5496:2007 Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours. (ISO 5496:2006).
  • UNE-ISO 6658:2008 Sensory analysis. Methodology. General guidance. (ISO 6658:2005).
  • UNE 87015:1986 Sensory analysis. Methodology. Guidelines for the preparation of samples for which direct sensory analysis is not feasible.
  • UNE-EN ISO 8589:2010 Sensory Analysis. General guidance for the design of test rooms (ISO 8589:2007).
  • UNE-EN ISO 5492:2010 Sensory analysis. Vocabulary (ISO 5492:2008).
  • UNE-EN ISO 5495:2009 Sensory analysis. Methodology. Paired Comparison Test (ISO 5495:2005 AND ISO 5495:2005/COR 1:2006).
  • UNE-EN ISO 4120:2008 Sensory Analysis. Methodology. Triangle Test (ISO 4120:2004).
  • UNE-ISO 8587:2010 Sensory analysis. Methodology. Ranking.
  • UNE-EN ISO 13299:2010 Sensory Analysis. Methodology. General guidance for establishing a sensory profile (ISO 13299:2003)
  • UNE 87027:1998 Sensory analysis. Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach.
  • UNE-ISO 16820:2010 Sensory analysis. Methodology. Secuential analysis.
  • UNE-ISO 4121:2006 Sensory analysis. Guidelines for the use of quantitative response scales (ISO 4121:2003).
  • UNE 87030:2002 Sensory analysis. Methodology. Magnitude estimation method.
  • UNE 87026:2000 Sensory analysis. General guidance and test method for the assessment of the colour of foods.
  • UNE-ISO 13301:2007 Sensory analysis. Methodology. General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice procedure (3-AFC). (ISO 13301:2002).
  • UNE 87017:1992 Sensory analysis. Methodology. Flavour profile methods.
  • UNE 87025:1996 Sensory analysis. Methodology. Texture profile.

Specific Standards (without affecting other Standards, upon the request of clients that request the service):

  • UNE 55123:1980 Fats and oils. Sensorial analysis. Terminology for an olive oils vocabulary.
  • UNE 55124:1981 Fats and oils. Sensorial analysis. Classification of virgin olive oils with the aid of a scale.
  • UNE 55125:1981 Fats and oils. Sensorial analysis. Classification of refined oils with the aid of a scale.
  • UNE-ISO 16657:2007 Sensory analysis. Apparatus. Olive oil tasting glass. (ISO 16657:2006).
  • UNE 56928:2004 Cork stoppers. Sensory analysis.
  • UNE 87022:1992 Sensory analysis. Apparatus. Wine-tasting glass.
  • UNE 87028-1:1997 Sensory analysis. Methodology. Guidelines for the preparation of samples of legumes for texture evaluation.
  • UNE-ISO 13302:2008 Sensory analysis. Methods for assesing modifications to the flavour of foodstuffs due to packaging.
  • UNE-EN 1230-1:2010 Paper and board intended to come into contact with foodstuffs. Sensory analysis. Part 1: odour.
  • UNE-EN 1230-2:2010 Paper and board intended to come into contact with foodstuffs. Sensory analysis. Part 2: off-flavour (taint).

Rates

Due to the variability of sensory studies depending on the sensory information clients seek to obtain - which determines the experimental conditions required in each case - rates for a service order will be estimated upon the definition of the objective of the study and schedule, taking into the number of work hours that shall deem necessary.

The rate per work hour is 100€.

tags

culture (16)  education (17)  energy (14)  health (14)  history (22)  language (12)  law (14)  literature (15)  sea (18)  social (11) 

Research Groups

AGR (3)  BIO (1)  CTS (34)  FQM (24)  HUM (49)  RNM (17)  SEJ (32)  TEP (22)  TIC (9) 

endorsed technical services

AGR (2)  BIO (1)  CTS (4)  FQM (5)  HUM (2)  RNM (12)  SEJ (1)  TEP (15)  TIC (5) 

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