Sensory Analysis

 

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

It helps with the orientation of new products' development or with comparison of several products, providing objective assessments reflecting the subjective impressions of consumers.

It carries out by groups of 15 "assessors" selected and trained (basic 4 to 6 days training course and a weekly periodic "training session") to evaluate cosmetic criteria such as radiance, penetration-capacity, softness, spreading, prickling, ability to remove make-up etc...

*performed in IEC Japan only

Sensory Analysis

 

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

It helps with the orientation of new products' development or with comparison of several products, providing objective assessments reflecting the subjective impressions of consumers.

It carries out by groups of 15 "assessors" selected and trained (basic 4 to 6 days training course and a weekly periodic "training session") to evaluate cosmetic criteria such as radiance, penetration-capacity, softness, spreading, prickling, ability to remove make-up etc...

*performed in IEC Japan only



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