Soft Drinks
Sensory Quality System™
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Soft Drinks Products Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure Soft Drinks Products 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
- Color intensity, clarity, bubble size, and foam/head for carbonates.
- Volatility, freshness, type-specific notes (citrus, cola, fruity, herbal), presence of off-odors.
- Sweetness, acidity, bitterness, saltiness, umami, flavor complexity, balance, harmony, and aftertaste.
- Carbonation (tingling, fizz, bubble persistence), viscosity, astringency, smoothness, syrupiness.
- Length and pleasantness of flavor persisting after swallowing.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of Soft Drinks excellence, supporting effective product evaluation and differentiation.
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Please complete the application and submit your products for the annual Excellent Taste Awards.
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