SENSORY ROOM WITH INDIVIDUAL BOOTHS

If the product type and the objective of the study allows it, tests are preferably performed in controlled circumstances, so that the obtained acceptance differences are only attributed to the products themselves, not biased by any variable influences.

These controlled circumstances are:

• Individual test booths : no mutual influence between participants & no insight on how much one is ‘behind' -> no unnecessary hurry
• Tabletops individually and homogeneously illuminated with day light
• Red and green colour filter to mask small colour differences between products if relevant
• Controlled room temperature : 20°C+/-2°C
• Individual service: by an optical call and a serving hatch : only who is waiting gets "interrupted"

COOKING STUDIOS

In studios in different cities cooking sessions are organised with chefs or consumers who judge preparation qualities aswell as sensory aspects of the ingredients and the final products.