Sensory Analysis* deals with all the methods which can be used to evaluate the organoleptic properties of a product (smell, sight, touch ...)

It helps wiht the orientation of new products' development or in comparison between several products, providing objective assessments refelcting the subjective impressions of conumers.

It carries out by groups of 10  « assessors» selected and trained (basic 4 to 6-day training course and a weekly periodic « training session ») to evalaute cosmetic criteria such as radiance, penetration-capacity, softness, spreading, prickling, ability to remove make-up etc...

* This type of study is presently performed in IEC Japan abd IEC India.