PRODUCT: TASTE, SMELL, SOUND APPEARANCE

 

Organoleptic testing

 

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, varios aromas, fragrances 

  • Music, sounds, jiggles  

  • Packaging - appearance and overall feel 

Types of Organoleptics

  • Open ​and blind

  • Monadic, paired, sequential

Equipment and Methods

In order to achieve set goals we use a complex methodology that combines classical research methods together with neurophysiological tool to identify the insights of the target audience

 

Metrics & indicators obtained

  • 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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