Testing objectives

By combining standard classical sociological methods with achievements of neuroscience we offer an approach that is based on 5 senses: taste, smell, appearance of the product and packaging, as well as sound and touch.

Research objects:

Food and drinks
Smells/ aromas/ fragrances
Sounds/ jingles/ music
Packaging (including material)

Types of organoleptic testing

Blind and open
Monadic, paired, sequential

Equipment and methods used

In order to achieve our goals we use a complex methodology that combines classical research methods and neurotools to identify applied and targeted insights.

In depth interview or questionnaires to gather verbal assessments

Obtained metrics and indicators

Strength and valence of emotional reaction (determining the emotion when sampling)
Taste/ audio orientation (more pronounced characteristics of a product)
Attention-focus (distinguishing feature of the product)
Expression (how certain tastes/ smells/ sounds are expressed in a complex product)
Memory retention
Hedonic assessment (verbal assessment of more significant characteristics)

Order our research