SensoryAnalysisResults,Brussels2021

TotalScore 92%

FirstImpression 91%

Vision 92%

Olfaction 91%

Taste 94%

Texture 96%

TotalScore

91.8%Award

SensoryAnalysisResults

SensoryEvaluation

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Thejury

Theworldmostprofessionaljuryoftaste-expertsProductsaretestedbyalargepanelofprofessionaltaste-experts,membersoftheworld’smostprestigiousChef&Sommelierassociations.Over200jurymembersarecarefullyselectedbasedontheirexperienceintasting.TheirtalentsarerecognizedinChefandSommeliercompetitionsorbyrenownedinstitutionssuchasLeguideMichelinorGault&Millau.Ourjurymembersincludemanyhead-Sommeliers&ChefsfromMichelinstarredrestaurantslikeElBulli(Spain)orLeJulesVernes(France),bestChefsorSommeliersfromvariousEuropeancountries,likeItaly,Spain,Portugal,Belgium,Netherlands,Hungaryetc,...ChefscookingforpersonalitiesliketheFrenchpresidentortheQueenofEngland.Judgescomefromover20countries.Theyareallexternalandindependent.

OurpartnerChef&SommelierAssociations

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TastingMethodology

BlindSensoryAnalysesProductsareblind-tested,meaningthatthetastersarenotawareofbrandname,productnamenororiginoftheproduct.Theyonlyreceiveashortdescriptionoftheproductcategory.Eachproductisevaluatedforitsorganolepticqualityfollowingasystematicapproachbasedonthe5InternationalHedonicSensoryAnalysiscriteria(AFNORXPV09Astandards):FirstImpression,vision,olfaction,taste,texture(food)orfinalsensation(drinks).Eachjurymemberevaluatesandscorestheproductonhis/herown,insilenceandwithoutcommunicationwithotherjurymembers.

ProductPreparation&PresentationAllproductsarepresentedinstandardizedtransparentorwhitechinaware.Thismethodologyensuresthatanybiasorpreconceivedopinionaboutafoodandbeverageproducerisavoided.Theproductsarepreparedandservedaccordingtoapreciseprotocolstrictlyrespectingtheproducer’spreparationandservinginstructions.TheTasteInstitutereservestherighttotestthephysicalandchemicalcomponentsofthesampleswithaccreditedlaboratoriestoensurethattheproductstestedmatchthequalityofproductsavailabletoconsumer.

TastingPhilosophyandscoringmethodItisnotacompetition:eachproductisscoredonitsintrinsicorganolepticquality.Theproductsareevaluatedandscoredaccordingtowhatisexpectedfromaconsumerproductfromitscategory.Jurymembersarenotaskedwhethertheypersonallyliketheproductornot,buthowgooditsorganolepticqualitiesareforaconsumerproductinitscategory.Tosomeextent,tasteissubjectiveandtherecertainlyisaculturalfactor

intaste;however,15yearsoftasteevaluationexperiencewithsomeofthebesttasteexpertsintheworldhasdemonstratedthatinmostcasesthereisaverystrongconsistencyintheevaluations.Toreflecttheoverallhedonicquality,theTotalscoreisaweightedaverageofthe5InternationalSensoryAnalysiscriteria.

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SensoryCriteriaDefinitions

FirstimpressionTheFirstimpressionreferstoafirstspontaneousoverallgustativeimpression,beforestartingthesystematicanalyticalevaluationoftheproduct.TheJuryisaskedtogiveanoverallspontaneousscoreaboutthegustatorypleasureexperiencedwhentastingtheproduct.

VisionItcharacterizesthevisualqualityoffood&drinks;areevaluateddimensionssuchas:colour,shape,size,transparency,dullness,glossiness,presenceofresidues,...Thevisualaspectshouldbepleasingandconsistentwiththeaspectnormallyassociatedtothecategory.

OlfactionOlfactioncharacterizesthearomasperceivedbythenose.Apleasantaromamakesfoodappetising.Thesenseofsmellisusefulindetectingfreshness,rancidityordefectsinfood&drinks.Itisafactorthatplaysanessentialroleintheflavourperception.

TasteTastecharacterizestheflavoursperceivedinthemouthandonthetongue.Therearefivemaintypesoftastesensations:Sweet,Salty,Sour,BitterandUmami.Thetasteisstronglyconnectedtoandinfluencedbyaromasperceivedbythenose.

Texture(Foodproducts)Textureisperceivedbyacombinationofdifferentsensesi.e.mouthfeel,sight,andhearing.Textureisakeyhedonicfactorformanyfoodproducts.Forexample,itcanincludecharacteristicssuchastenderness,crispiness,consistency,viscosity,chewinessandsize&shapeofparticles.

Finalsensation(Drinks)Finalsensationreferstothesensationsstillpresentafterthedrinkhasbeenswallowed.

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