Key attributes
Tasters rate the intensity and quality of attributes — such as color, aroma, flavor, crunchiness, juiciness, sweetness, sourness, firmness, bitterness, and aftertaste.
26 protocols · One standard
Sensory Quality System™
Fruit and Vegetables
Fresh, dried and minimally processed produce — ripeness, intensity and varietal truth.
Fruit and Vegetables Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure fruit and vegetables excellence?
To identify the excellence of fruit and vegetable products 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
Appearance
Color, uniformity, size, shape, visual defects.
Aroma
Freshness, fruity, floral, earthy, vegetable, green.
Taste
Sweetness, sourness, acidity, bitterness, saltiness, umami, intensity and balance, aftertaste.
Texture
Firmness, juiciness, crispness, crunchiness, fibrousness, mealiness.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of Fruit and Vegetable Sensory excellence, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Submit your fruit and vegetables for the annual Excellent Taste Awards
Please complete the application and submit your products for the annual Excellent Taste Awards.