LITTLE OR NO LIGHTS - Merieux Nutrisciences€¦ · Flavor or aroma can often be in˜uenced by a...
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Flavor or aroma can often be influenced by a consumer’s perception of a product's physical attributes. Sensory masking techniques are what sensory scientists use to minimize the influence of visual differences on other sensory attributes. Some masking techniques concentrate on hiding a particular attribute, while others focus on altering the environment in order to bring the appearance of all samples to one common standard. Each technique has particular matrices that it works best with, but all succeed when it comes to allowing the panelist to concentrate on the attributes without allowing external influence regarding the appearance of a product. WHAT IS MASKING? Contact us for more details on our sensory and consumer insights services [email protected] Colored lights can be utilized to mask differences in color between multiple products, while still allowing a panelist to evaluate other aspects of appearance, like opacity or size. COLORED LIGHTS Turning down the lights to cover up the differences between products allows a panelist access to senses like smell, touch and taste without added biases. LITTLE OR NO LIGHTS Sometimes, using a straw or lid, or pouring the liquid into a black container can be used to mask the difference in the appearance of a beverage. BLINDFOLDS AND STRAWS By placing an item in a closed container, panelists are not biased by a products' shape or size. Holes or ports in the box give the panelist access to the product inside. BOXES AND PORTS 111 East Wacker Drive, Suite 2300 Chicago, IL 60601 Tel: +1 (312) 938-5151 www.merieuxnutrisciences.com/us © Mérieux NutriSciences 2018 SO HOW DO WE DO IT?
Transcript of LITTLE OR NO LIGHTS - Merieux Nutrisciences€¦ · Flavor or aroma can often be in˜uenced by a...
Flavor or aroma can often be in�uenced by a consumer’s perception of a product's physical attributes. Sensory masking techniques are what sensory scientists use to minimize the in�uence of visual differences on other sensory attributes. Some masking techniques concentrate on hiding a particular attribute, while others focus on altering the environment in order to bring the appearance of all samples to one common standard. Each technique has particular matrices that it works best with, but all succeed when it comes to allowing the panelist to concentrate on the attributes
without allowing external in�uence regarding the appearance of a product.
WHAT IS MASKING?
Contact us for more details on our sensory and consumer insights [email protected]
Colored lights can be utilized to mask differences in color between multiple products, while still allowing a panelist to evaluate other aspects of appearance, like opacity or size.
COLORED LIGHTS
Turning down the lights to cover up the differences between products allows a panelist access to senses like smell, touch and taste without added biases.
LITTLE OR NO LIGHTS
Sometimes, using a straw or lid, or pouring the liquid into a black container can be used to mask the difference in the appearance of a beverage.
BLINDFOLDS AND STRAWS
By placing an item in a closed container, panelists are not biased by a products' shape or size. Holes or ports in the box give the panelist access to the product inside.
BOXES AND PORTS
111 East Wacker Drive, Suite 2300Chicago, IL 60601Tel: +1 (312) 938-5151www.merieuxnutrisciences.com/us
© Mérieux NutriSciences 2018
SO HOW DO WE DO IT?
