Product Evaluation Report, Brussels 2019 · 2020-06-04 · Product Evaluation Report, Brussels...
Transcript of Product Evaluation Report, Brussels 2019 · 2020-06-04 · Product Evaluation Report, Brussels...
ProductEvaluationReport,Brussels2019
TotalScore 91%
FirstImpression 91%
Vis ion 95%
Olfaction 92%
Taste 86%
Finalsensations 86%
TotalScore
90.6%Award
SensoryAnalysisResults
SensoryEvaluation
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90.6%
GeneralcommentOverall,anexcellentproductofveryhighquality.Abeautiful,aromaticbrandythatisverybalancedandhasanelegantfemininityandnotesoftropicalfruitsandberries.Agreatexampleofagrapedistillate,withasurprisingintensity.
94.9%
VisionImpeccableappearance,withabeautifultranslucentclarityandbrightsilverreflections.Clearanddense,withmanyfattearsvisibleintheglass.
92.1%
OlfactionFabulousintensityoffruityandfloralnotes,withtheMuscatwellmarkedandveryelegant.Aromasoflychee,melon,aniseed,liquoriceandelderflowerarepresentonthenose.Highlyaromaticandperfumed,withaslightchemicalnotethatisnotunpleasant.
Comments&suggestionsfromtheJury
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85.9%Taste
Wellstructuredanddelicate,withwarmandvelvetysensationsonthetongue.Ratherintensemouthwithahighlevelofalcoholandaperfumedpalatewithvegetalhints.
Pleasantfruitygrapeflavours,althoughtheyarealittleunresolved.Thereisasweetnessthatcomesfromunfinishedfermentation.
85.9%Finalsensations
Clean,clearfinishthatishotbutnottooalcoholic.
Goodaromaticintensityandnotesofsweetnessonthefinal,withhintsoftropicalfruitandberries.Wellbalancedandpersistent,withalingeringsuavefeelinginthemouth.
Comments&suggestionsfromtheJury
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Comments&suggestionsfromthejury
Suggestionsabouttheproduct
Thisisanexcellentproductwithlittleroomforimprovement.However,considerharvestingalittleearliertoavoidexcesssugarsandthusfinishthefermentation.Letitstandinstainlesssteelforatleasttwomonthstoevaporateimpuritiesandmakethisdrinkevenmoreappealing.
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Pairingsuggestions
Pairingsuggestions
Freshgoats'cheese.Thealcoholwouldbalanceoutthefattycomponentofthemilk,anditsaromaswillworkwellwiththesaltyflavourofthecheese.Spicyblackolives.Thesweetnessofthedrinkcoupledwithitsstrongcharacterwillharmonisewiththepowerofolives.
Tartetatin.Thegrapeyfruitinessofthedrinkwillworkwellwiththelusciousnessofthebakedapplesandsyrup.Patés.Patésareperfectformaskingthedrynessofthealcohol.Sweet,fattymeate.g.poultry/pork.Thearomasofsweet,fattymeatworkverywellwithMuscat.SultanaswithGreekyogurtorvanillaicecream.Pouralittleofthesinganioverthesultanastosoakinovernight,thentossthemoverGreekyogurtorvanillaicecream.Thisdrinkwillbeagoodmatchfortheintensefruitinessofthesultanas,whichwillbetamedbythecreamy,coolyogurtoricecream.
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Thejury
Theworldmostprofessionaljuryoftaste-experts
Productsaretestedbyalargepanelofprofessionaltaste-experts,membersoftheworld’smostprestigiousChef&Sommelierassociations.Over200jurymembersarecarefullyselectedbasedontheirexperienceintasting.TheirtalentsarerecognizedinChefandSommeliercompetitionsorbyrenownedinstitutionssuchasLeguideMichelinorGault&Millau.
Ourjurymembersincludemanyhead-Sommeliers&ChefsfromMichelinstarredrestaurantslikeElBulli(Spain)orLeJulesVernes(France),bestChefsorSommeliersfromvariousEuropeancountries,likeItaly,Spain,Portugal,Belgium,Netherlands,Hungaryetc,...ChefscookingforpersonalitiesliketheFrenchpresidentortheQueenofEngland.Judgescomefromover20countries.Theyareallexternalandindependent.
OurpartnerChef&SommelierAssociations
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TastingMethodology
BlindSensoryAnalyses
Productsareblind-tested,meaningthatthetastersarenotawareofbrandname,productnamenororiginoftheproduct.Theyonlyreceiveashortdescriptionoftheproductcategory.Eachproductisevaluatedforitsorganolepticqualityfollowingasystematicapproachbasedonthe5InternationalHedonicSensoryAnalysiscriteria(AFNORXPV09Astandards):FirstImpression,vision,olfaction,taste,texture(food)orfinalsensation(drinks).
Eachjurymemberevaluatesandscorestheproductonhis/herown,insilenceandwithoutcommunicationwithotherjurymembers.
Productpreparation&presentation
Allproductsarepresentedinstandardizedtransparentorwhitechinaware.Thismethodologyensuresthatanybiasorpreconceivedopinionaboutafoodproductorabeverageisavoided.Theproductsarepreparedandservedaccordingtoapreciseprotocolstrictlyrespectingtheproducerpreparationandservinginstructions.TheTasteInstitutereservestherighttotestthephysicalandchemicalcomponentsofthesampleswithaccreditedlaboratoriestoensurethattheproductstestedmatchthequalityofproductsavailabletoconsumer.
TastingPhilosophyandscoringmethod
Itisnotacompetition:eachproductisscoredonitsintrinsicorganolepticquality.Theproductsareevaluatedandscoredaccordingtowhatisexpectedfromaconsumerproductfromitscategory.Jurymembersarenotaskedwhethertheypersonallyliketheproductornot,buthowgooditsorganolepticqualitiesareforaconsumerproductinitscategory.
Tosomeextent,tasteissubjectiveandtherecertainlyisaculturalfactorintaste;however,15yearsoftasteevaluationexperiencewithsomeofthebesttasteexpertsintheworldhasdemonstratedthatinmostcasesthereisaverystrongconsistencyintheevaluations.Toreflecttheoverallhedonicquality,theTotalscoreisaweightedaverageofthe5InternationalSensoryAnalysiscriteria.
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SensoryCriteriaDefinition
Firstimpression
TheFirstimpressionreferstoafirstspontaneousoverallgustativeimpression,beforestartingthesystematicanalyticalevaluationoftheproduct.TheJuryisaskedtogiveanoverallspontaneousscoreaboutthegustatorypleasureexperiencedwhentastingtheproduct.
Vision
Itcharacterizesthevisualqualityoffood&drinks;areevaluateddimensionssuchas:colour,shape,size,transparency,dullness,glossiness,presenceofresidues,...Thevisualaspectshouldbepleasingandconsistentwiththeaspectnormallyassociatedtothecategory.
Olfaction
Olfactioncharacterizesthearomasperceivedbythenose.Apleasantaromamakesfoodappetising.Thesenseofsmellisusefulindetectingfreshness,rancidityordefectsinfood&drinks.Itisafactorthatplaysanessentialroleintheflavourperception.
Taste
Tastecharacterizestheflavoursperceivedinthemouthandonthetongue.Therearefivemaintypesoftastesensations:Sweet,Salty,Sour,BitterandUmami.Thetasteisstronglyconnectedtoandinfluencedbyaromasperceivedbythenose.
Texture(Foodproducts)
Textureisperceivedbyacombinationofdifferentsensesi.e.mouthfeel,sight,andhearing.Textureisakeyhedonicfactorformanyfoodproducts.Forexample,itcanincludecharacteristicssuchastenderness,crispiness,consistency,viscosity,chewinessandsize&shapeofparticles.
Finalsensation(Drinks)
Finalsensationreferstothesensationsstillpresentafterthedrinkhasbeenswallowed.
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