Defects & conformity
Tasters verify the absence of defects (such as fermentation, smoke, or chemical taints) and conformity to botanical origin standards by comparing to memorized references.
26 protocols · One standard
Sensory Quality System™
Marmalades
Jams, marmalades and fruit spreads — fruit identity, set, acidity-sugar harmony.
Marmalades Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure marmalades excellence?
To identify the excellence of marmalades using sensory analysis, structured testing evaluates core attributes—color, consistency, odor/aroma, flavor (including sweetness, sourness, and any off-flavors), firmness, adhesiveness, spreadability, mouthfeel, and overall acceptability—using trained panels and established methods such as descriptive profiling and hedonic scales.
Some of the sensory attributes evaluated
Appearance
Liveliness, brightness, fruit resemblance, clarity, discoloration, oxidation.
Texture
Gel-like structure, spreadability, firmness, adhesiveness, graininess, gumminess, mouthfeel.
Aroma
Intensity, freshness, fruittypicity, cooked/musty notes.
Taste
Sweetness, sourness, bitterness, fruit identity, off-flavors, aftertaste.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of marmalades excellence, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Submit your marmalades for the annual Excellent Taste Awards
Please complete the application and submit your products for the annual Excellent Taste Awards.