The AZTI laboratory has the most advanced sensory analysis methods, as well as the statistical tools and procedures required to boost studies in new product development and quality control areas.
- New product development: setting up product sensory profiles and measurement of degree of acceptance of new products before launching them on the market.
- Formulation and process optimisation and product reformulations: determining the effect of a formula or production technology change in the sensory quality of a product, and studying if the consumer is able to notice the change and if it provides them with added value.
- Sensory quality control: determination of product compliance with the sensory quality specifications required by law, by the customer (e.g. suppliers to large distributors) or internal company requirements.
- Shelf-life studies: study on the real time evolution of the sensory characteristics of a product under specific conservation conditions (product sensory shelf-life).
- Smell-flavour defects: determination of the product smell-flavour profile and research on the existence or appearance of smell-flavour defects in ingredients, raw materials and the end product.
- Acceptability, preference and purchase intention: measuring the acceptance, preference and purchase intention degree of products among target consumers.
- Home Use Test: home product delivery and measurement of the degree of acceptance, preference and purchase intention under real consumption conditions.
- Benchmarking (Customer vs Competitors): Is the consumer able to differentiate our product? Do they prefer it to the competition’s products? Why?
- Consumer habits, needs and expectations: studying consumer habits and expectations of a specific product in order to design new products adapted to the consumers’ requirements. Context and emotions: studying the affect of context on how the product is accepted, and the emotions that it generates for the target consumer.
- 2 sensory analysis laboratories designed according to ISO 8589:2007, located at the headquarters in Derio and Sukarrieta.
- 15 individual tasting cabins (9 in Derio and 6 in Sukarrieta).
- Industrial kitchens equipped with traditional and advanced cooking technologies.
- Extensive database of consumer panels: children, adolescents, adults, seniors, housewives, consumers with specific nutritional requirements, hoteliers, etc.
- Trained taster panels for a wide variety of foods.
- Technicians and analysts that work at the sensory laboratory on a full time basis.
- AZTI plays an active role in the Sensory Analysis Technical Committee (CTN/87: Sensory Analysis)
- External advisor to the AENOR certification committee for the Serrano Ham Traditional Speciality Guarantee (ETG).
- Participates in several sensory analysis working groups for the Ministry of Agriculture, Fisheries and Food, for foods such as beef and honey.
- Benchmarking with companies in the national and regional food sector on a wide variety of products: snacks, coffee, chocolate, fruit, vegetables, beverages, pâtés, ready meals, yoghurt, ice creams, cheeses, wines, sauces, etc.
- Consumer acceptability, preference and purchase intent studies on a wide variety of products with companies on a European, national and regional level: ready meals, chocolate, coffee, cider, wines, canned fish products, pastries, etc.
- Studies on consumer habits, expectations and needs for specific population groups on a European, national and regional level.
- Research on sensory perception changes for specific population groups.
- Study on the influence of context and emotions on sensory perception.
- Support to develop new products and optimise formulations and processes.
- Tasting panels trained in texture profiles (ISO 11036:1994) to develop new products with novel textures.
- Tasting panels trained in flavour profiles (ISO 6564:1985) to determine flavour profiles and detect flavour defects in various products.
- Basic sensory training for sommeliers and winemakers.
- Sensory quality control for diverse products in the food sector: dairy products, fishery products, snacks, etc.
- Shelf-life studies for a wide range of products: sauces, snacks, aromas, wine, cider, baked goods/pastry, vegetables, ready meals, etc.