Sensory data analysis

Sensory data is collected from subjects over the sensory evaluation sessions. Human beings are used as accurate instruments to evaluate the sensory property of foods. The nature of sensory data is noisy and individual-dependent. Using a proper way to assess the quality of sensory data and applying powerful statistical methods ensure that the results reveal meaningful insights.

If you don't know where to begin to analyse your sensory data once you have already had them, we are here to help you.

We utilise XLSTAT to allow the following approach in sensory data analysis approaches to be implemented:

  • Preference mapping

    • External preference mapping

    • Internal preference mapping

  • Liking data analysis

  • Panel analysis

  • Free Sorting data analysis

  • Projective mapping data analysis

  • CATA data analysis

  • CATATIS

  • CLUSCATA

  • TCATA

  • Temporal Dominance of Sensations (TDS)

  • Time-intensity

  • Sensory shelf life analysis

  • Generalised Bradley-Terry model

  • Generalised Procrustes Analysis (GPA)

  • Multiple Factor Analysis

  • STATIS

  • CLUSTATIS

  • Sematic differntial charts

  • TURF analysis

  • Sensory wheel

  • DOE for sensory data analysis

  • Design of Sensory discrimination tests

  • Sensory discrimination tests

  • Power - Sensory discrimination tests