Appearance
Color (yellowness, brightness), surface uniformity, absence of blemishes.
26 protocols · One standard
Sensory Quality System™
Pasta
Dried and fresh pasta — cooking quality, texture and honest grain flavour.
Pasta Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure pasta excellence?
To identify pasta product quality via sensory analysis, structured evaluation focuses on appearance, aroma, flavor, and especially texture using trained panels and robust descriptive, hedonic methods.
Some of the sensory attributes evaluated
Aroma
Intensity, typicity (wheat, sweet, earthy), off-odors.
Taste
Wheatiness, sweetness, saltiness, blandness, aftertaste.
Texture
Firmness, elasticity, chewiness, adhesiveness, pastiness, stickiness, springiness.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of pasta excellence, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Submit your pasta for the annual Excellent Taste Awards
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