ProductEvaluationReport,Brussels2020

TotalScore 85%

FirstImpression 86%

Vision 91%

Olfaction 81%

Taste 79%

Finalsensations 79%

TotalScore

84.5%Award

SensoryAnalysisResults

SensoryEvaluation

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84.5%GeneralcommentOverall,thisisaverygoodproductwithaveryattractivevisualappearance.Apleasantwaterwithgooddrinkabilityandaslightlydryingsensationinthemouth.Awell-madeproductthatissuitableforeverydayuseandwillappealtoawideaudience.

90.7%VisionExcellentvisualappearancewithgreatclarity.Bright,radiantwaterwithalovelyshinetoit.Transparentwaterwithnovisibleimpurities.Positivevisualaspectthatmakesyouwanttotakeasip.

80.7%OlfactionThenoseispleasantandinviting,withfairlyneutralaromasandnodefects.Discreet,purearomaswithahintofmineralityand'rockiness.'Fresh,lightaromasthatareinlinewithexpectationsforthistypeofproduct.

Comments&suggestionsfromtheJury

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79.3%TasteFairlypure,refreshingtastewithaslightlyroughnoteofirondetectedonthepalate.Ratherdryattackandfinish,withhintsofsalinityandchalkiness.Thiswaterhasagoodminerallevelandleavesaslightlytangysensationinthemouth.

79.3%FinalsensationsPleasantfinishwithaslightlysaltyaftertaste.Fairlylightexpressionthatislackingalittledepth.Medium-longfinishthatleavesthemouthfeelingrefreshed.

Comments&suggestionsfromtheJury

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Comments&suggestionsfromthejury

SuggestionsabouttheproductAlthoughthisisaverygoodproduct,itcouldbeimprovedbyreducingtheslightlydrying/chalkynotetoachievetheperfectbalance.Amoremoderatefiltrationcouldgivethiswateralittlemorecharacter.Consideraddingabitmorevolumetomakethisproductevenmoreappealing.

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Thejury

Theworldmostprofessionaljuryoftaste-expertsProductsaretestedbyalargepanelofprofessionaltaste-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

BlindSensoryAnalysesProductsareblind-tested,meaningthatthetastersarenotawareofbrandname,productnamenororiginoftheproduct.Theyonlyreceiveashortdescriptionoftheproductcategory.Eachproductisevaluatedforitsorganolepticqualityfollowingasystematicapproachbasedonthe5InternationalHedonicSensoryAnalysiscriteria(AFNORXPV09Astandards):FirstImpression,vision,olfaction,taste,texture(food)orfinalsensation(drinks).Eachjurymemberevaluatesandscorestheproductonhis/herown,insilenceandwithoutcommunicationwithotherjurymembers.

ProductPreparation&PresentationAllproductsarepresentedinstandardizedtransparentorwhitechinaware.Thismethodologyensuresthatanybiasorpreconceivedopinionaboutafoodandbeverageproducerisavoided.Theproductsarepreparedandservedaccordingtoapreciseprotocolstrictlyrespectingtheproducer’spreparationandservinginstructions.TheTasteInstitutereservestherighttotestthephysicalandchemicalcomponentsofthesampleswithaccreditedlaboratoriestoensurethattheproductstestedmatchthequalityofproductsavailabletoconsumer.

TastingPhilosophyandscoringmethodItisnotacompetition:eachproductisscoredonitsintrinsicorganolepticquality.Theproductsareevaluatedandscoredaccordingtowhatisexpectedfromaconsumerproductfromitscategory.Jurymembersarenotaskedwhethertheypersonallyliketheproductornot,buthowgooditsorganolepticqualitiesareforaconsumerproductinitscategory.Tosomeextent,tasteissubjectiveandtherecertainlyisaculturalfactor

intaste;however,15yearsoftasteevaluationexperiencewithsomeofthebesttasteexpertsintheworldhasdemonstratedthatinmostcasesthereisaverystrongconsistencyintheevaluations.Toreflecttheoverallhedonicquality,theTotalscoreisaweightedaverageofthe5InternationalSensoryAnalysiscriteria.

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SensoryCriteriaDefinitions

FirstimpressionTheFirstimpressionreferstoafirstspontaneousoverallgustativeimpression,beforestartingthesystematicanalyticalevaluationoftheproduct.TheJuryisaskedtogiveanoverallspontaneousscoreaboutthegustatorypleasureexperiencedwhentastingtheproduct.

VisionItcharacterizesthevisualqualityoffood&drinks;areevaluateddimensionssuchas:colour,shape,size,transparency,dullness,glossiness,presenceofresidues,...Thevisualaspectshouldbepleasingandconsistentwiththeaspectnormallyassociatedtothecategory.

OlfactionOlfactioncharacterizesthearomasperceivedbythenose.Apleasantaromamakesfoodappetising.Thesenseofsmellisusefulindetectingfreshness,rancidityordefectsinfood&drinks.Itisafactorthatplaysanessentialroleintheflavourperception.

TasteTastecharacterizestheflavoursperceivedinthemouthandonthetongue.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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