Appearance
Color, gloss, uniformity, visual evidence of oil separation or air bubbles.
26 protocols · One standard
Sensory Quality System™
Spreads
Nut butters, compotes and spreads — smoothness, ingredient honesty and finish.
Spreads Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure spreads excellence?
To identify the quality of spreads 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
Aroma
Freshness, typicity (buttery, nutty, dairy, vegetal, roasted, oxidized, rancid), intensity, absence of off-odors.
Taste
Sweetness, saltiness, bitterness, acidity, umami, flavor balance, aftertaste, off-flavors.
Texture & Mouthfeel
Spreadability, firmness, creaminess, stickiness, melting, cool-melting sensation, graininess, adhesiveness, mouth-coating, mastication quality.
Implementation
Panels typically consist of at least 4–6 trained tasters.
Samples are evaluated blind at ambient temperature.
Scores are recorded independently on the 100-point sensory sheet before panel calibration.
These methods and criteria allow for a comprehensive sensory identification and grading of spread excellence, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Submit your spreads for the annual Excellent Taste Awards
Please complete the application and submit your products for the annual Excellent Taste Awards.