Sensory Quality System™
Pralines, nougats and savoury bites — balance of sweetness, texture and flavour delivery.
Confectionery & Snacks Sensory Quality System™
To identify the excellence of confectionery & snacks through sensory analysis, a structured evaluation of appearance, aroma, flavor, texture, and aftertaste is performed, typically using protocols from international standards and trained sensory panels.
Some of the sensory attributes evaluated
Tasters employ a lexicon of defined sensory descriptors and use intensity scales (e.g., 9-point or unstructured line) to rate attributes such as sweetness, acidity, bitterness, flavor nuance, and textural characteristics (crispness, chewiness, smoothness, creaminess).
Color uniformity, brightness, surface texture, and any visual defects.
Intensity, freshness, typicity (e.g., cocoa, vanilla), and any off-odors.
Sweetness, bitterness, acidity, flavor complexity and balance.
Crispness, chewiness, smoothness, creaminess, stickiness, and mouth-coating.
Composite panel or consumer score of sample quality and enjoyment.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of confectionery & snacks excellence, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Please complete the application and submit your products for the annual Excellent Taste Awards.
