Sensory Evaluation

Sensory Evaluation

According to DIN EN ISO 5492, sensory analysis is a science that deals with the evaluation of the organoleptic properties of a test material with the aid of the human senses.

In the sensory laboratories of our university in the Department of Enology, analytical sensory testing methods are applied and taught, which are used for example in the development of products or in quality assurance/control.

The possibility of conducting sensory consumer tests in consumer research helps to answer questions about the acceptance and preference of food.

 

Laboratory Facilities

The two laboratories in the Department of Enology are equipped with 24 and 30 test stations with water connection, in accordance with DIN EN ISO 8589. The use of coloured light and the possibility of completely darkening the room make it possible to evaluate foodstuffs irrespective of their visual impression.

The test designs, data acquisition and the statistical evaluation of the data is computer-aided using sensory software FIZZ, Biosystems.

For external sensory tests, paper questionnaires can be created using the FIZZ Forms software.

Possible uses:

  • Sensory analysis of wine, sparkling wine and other vegetable foods, for example to determine the influence of changes in the production process or different storage conditions on sensory perception of the food.
  • Linking sensory data with results from marketing, analytics or production.
  • Testing of new sensory testing methods and their use at our university.
  • External representation of our university to experts, e.g. at the internationally important ProWein trade fair in Düsseldorf or to consumers, e.g. through a stand at the Hessentage. The demonstration of the function of the human senses and their significance for the evaluation of wine and sparkling wine gives students and potential students the possibility for discussions about research and study possibilities at our university.
Teaching

Sensory Evaluation seminar (Semester 1 and 2)

  • B. Sc. Beverage Technology
  • B. Sc. International Wine Business (German)
  • B. Sc. International Wine Business (English)
  • B. Sc. Viticulture and Enology

 

Product Science & Use of Fresh Products (Semester 1)

  • B. Sc. Logistics and Management of Fresh Products

 

Wine Evaluation (Semester 3 and 4)

  • B. Sc. Beverage Technology 
  • B. Sc. International Wine Business (German)
  • B. Sc. International Wine Business (English)
  • B. Sc. Viticulture and Enology