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Presentation of the new laboratory for Sensory Science at the Laimburg Research Centre

How does a product change during storage? How can individual apple varieties be objectively described to the customer? Is a low-sugar product noticeably different from the original product? Laimburg Research Centre addresses these and similar questions using its new Sensory Science research infrastructure. Sensory Science is a scientific discipline in which products are analyzed using the human senses (e.g., senses of smell and taste).

Application areas of Sensory Science

Regular sensory tests are indispensable in the development of new products, the breeding of apple varieties, and quality assurance in food processing. Usually, trained personnel are tasked with describing the visual appearance, smell, taste, mouth feel, and texture of foods and with evaluating individual characteristics (e.g., sweetness or bitterness). Sensory Science also helps clarifying the underlying reasons for food preferences. Depending on the question, Sensory Science employs analytical (objective) tests or consumer tests (so-called hedonic tests).

Who can become a taster?

Sensory tests are always carried out by humans. Anyone can participate in consumer tests who likes the given product; after all, the goal is to investigate the preferences of actual consumers. In contrast, to objectively evaluate a food product, one needs a so-called “panel.” A panel consists of a group of selected persons (panelists) who are trained to provide a sensory description of a certain product – e.g., apples, apple juice, or cheese. Sensory-analytical tests (comparable to analytical laboratory equipment) require not only panels of trained tasters, but also a standardized testing lab.

A tour through the new laboratory Regulated illumination and constant room temperature, walls and furniture in neutral colors, individual and ventilated booths – the lab’s interior design is quite minimalistic. There is good reason for this. The...

A tour through the new laboratory

Regulated illumination and constant room temperature, walls and furniture in neutral colors, individual and ventilated booths – the lab’s interior design is quite minimalistic. There is good reason for this. The tasters mustn’t be distracted or their trained senses influenced in any way.

In 16 separated booths, panelists taste food products and record their sensory evaluation digitally on a tablet. A professionally equipped kitchen and a separate preparation room are connected to the tasting booths via reach-throughs and thus guarantee professional sample management. The training and discussion room – equipped with 20 mobile tasting tables – completes the setting of the new research facility.

Networking

The new Laboratory for Sensory Science was funded by the Autonomous Province of Bozen / Bolzano in the context of the promotion of technology and innovation-based research in the field of foods (Capacity Building) and is located in the new Stadlhof Building at Laimburg Research Centre.

The lab belongs to the network of “NOI Labs” and supports South Tyrol’s agricultural sector and food sector with research activities, collaborating closely with the NOI Techpark and other working groups in the field of food technology and food quality of Laimburg Research Centre and the Free University of Bozen / Bolzano.

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