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.

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)
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