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
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Food and drinks
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Smells, varios aromas, fragrances
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Music, sounds, jiggles
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Packaging - appearance and overall feel
Types of Organoleptics
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Open and blind
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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
Eye-tracking
Biobracelet
EEG
Priming
In-depth interviews or questionaries for verbal assessment
Metrics & indicators obtained
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Strength and valence of emotional reaction (determining the emotion when sampling)
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Taste/ audio orientation (more pronounced characteristics of a product)
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Attention-focus (distinguishing feature of the product)
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Expression (how certain tastes/ smells/ sounds are expressed in a complex product)
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Memory retention
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Hedonic assessment (verbal assessment of more significant characteristics)