Search results for Mouthfeel

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Food-related analyses

More about Composition, Authenticity, QualityProduct composition: Hadewig Werbrouck+32 9 272 30 18 en Barbara Duquenne Authenticity: Barbara Duquenne +32 9 272 30 50Quality honeyWim Reybroeck +32 9 272 30 11Flavor and odor researchTaste, mouthfeel and texture of food products are evaluated by comparative tests or triangle tests.

Standard pages

Food-related analyses

More about Composition, Authenticity, QualityProduct composition: Hadewig Werbrouck+32 9 272 30 18 en Barbara Duquenne Authenticity: Barbara Duquenne +32 9 272 30 50Quality honeyWim Reybroeck +32 9 272 30 11Flavor and odor researchTaste, mouthfeel and texture of food products are evaluated by comparative tests or triangle tests.

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Food: taste and smell research

Certain sensory properties, such as hardness and mouthfeel, can be substantiated by texture measurements. The most common texture measurements are TPA analyses. These analyses simulate the first two chewing movements in the mouth and generate objective results that correlate well with the sensory examination.

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