Appearance
Color, gloss, consistency, uniformity, presence of particulates.
26 protocols · One standard
Sensory Quality System™
Sauce
Table sauces, dressings and pestos — consistency, emulsion stability and flavour harmony.
Sauce Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure sauce excellence?
To identify the quality of sauces products, sensory analysis relies on trained panel assessments, testing targeting appearance, aroma, flavor, texture/mouthfeel, and overall acceptability; these are supported by standardized descriptive profiling, hedonic and discrimination tests, tailored to the product's culinary use and complexity.
Some of the sensory attributes evaluated
Taste
Sweetness, sourness, saltiness, bitterness, umami, flavor balance, aftertaste, overall complexity.
Aroma
Clean, mild, sweet, species character, bitterness, saltiness, metallic, sour, spoiled/off-flavors.
Texture & Mouthfeel
Viscosity, fluidity, creaminess, adhesiveness, grittiness, graininess, pastiness, meltiness.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of Sauce excellence, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Submit your sauce for the annual Excellent Taste Awards
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