product evaluation report, brussels 2020€¦ · excellent visual appearance with a beautiful shine...

ProductEvaluationReport,Brussels2020

TotalScore 89%

FirstImpression 90%

Vision 93%

Olfaction 78%

Taste 88%

Finalsensations 90%

TotalScore

88.5%Award

SensoryAnalysisResults

SensoryEvaluation

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InternationalTasteInstitute105ArueColonelBourg1140Brussels|www.taste-institute.com

88.5%GeneralcommentOverall,averygoodproductthatispleasant,neutralandrefreshing.Thirst-quenchingwaterwithanexcellentvisualappearanceandasubtleminerality.Adelicate,clearwaterwithagreatmouthfeel,anenjoyableaftertasteandgreatpersistence.

92.5%VisionExcellentvisualappearancewithabeautifulshineintheglass.Bright,cleanwaterwithnocloudiness.Apure-lookingwaterwithgoodfluidityandnovisiblefat.Veryappealingindeed!

77.5%OlfactionThenoseiscleanandfairlyneutral,withasubtlehintofpebblesonastonybeach.Pleasantyetratherindifferentnosewithnodefects.Ahintofbitternessisdetectedonthenose,whichaddsatouchofcharacter.

Comments&suggestionsfromtheJury

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88.3%TasteThemouthisfreshandpleasantwithasubtlesweetness.Roundinthemouthwithahintofbitternessthatisnotunpleasant.Rich,purestylethatisnotoverlypronounced.Thetasteisfairlylightandneutral.

90%FinalsensationsExcellentsubtleaftertastethatismarkedbyaslightacidity.Greatpresenceandpersistence,withahintofdrynessattheendofthemouth.

Comments&suggestionsfromtheJury

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Comments&suggestionsfromthejury

SuggestionsabouttheproductAlthoughthisisaverygoodproduct,itcouldbeimprovedbyintensifyingtheolfactoryperceptiontomakeitevenmoreappealing.Alittlemoremineralitywouldgivethiswatermorecharacter.Consideraddingalittlemoreaciditytocreateanevenfreshersensation.

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Thejury

Theworldmostprofessionaljuryoftaste-expertsProductsaretestedbyalargepanelofprofessionaltaste-experts,membersoftheworld’smostprestigiousChef&Sommelierassociations.Over200jurymembersarecarefullyselectedbasedontheirexperienceintasting.TheirtalentsarerecognizedinChefandSommeliercompetitionsorbyrenownedinstitutionssuchasLeguideMichelinorGault&Millau.Ourjurymembersincludemanyhead-Sommeliers&ChefsfromMichelinstarredrestaurantslikeElBulli(Spain)orLeJulesVernes(France),bestChefsorSommeliersfromvariousEuropeancountries,likeItaly,Spain,Portugal,Belgium,Netherlands,Hungaryetc,...ChefscookingforpersonalitiesliketheFrenchpresidentortheQueenofEngland.Judgescomefromover20countries.Theyareallexternalandindependent.

OurpartnerChef&SommelierAssociations

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TastingMethodology

BlindSensoryAnalysesProductsareblind-tested,meaningthatthetastersarenotawareofbrandname,productnamenororiginoftheproduct.Theyonlyreceiveashortdescriptionoftheproductcategory.Eachproductisevaluatedforitsorganolepticqualityfollowingasystematicapproachbasedonthe5InternationalHedonicSensoryAnalysiscriteria(AFNORXPV09Astandards):FirstImpression,vision,olfaction,taste,texture(food)orfinalsensation(drinks).Eachjurymemberevaluatesandscorestheproductonhis/herown,insilenceandwithoutcommunicationwithotherjurymembers.

ProductPreparation&PresentationAllproductsarepresentedinstandardizedtransparentorwhitechinaware.Thismethodologyensuresthatanybiasorpreconceivedopinionaboutafoodandbeverageproducerisavoided.Theproductsarepreparedandservedaccordingtoapreciseprotocolstrictlyrespectingtheproducer’spreparationandservinginstructions.TheTasteInstitutereservestherighttotestthephysicalandchemicalcomponentsofthesampleswithaccreditedlaboratoriestoensurethattheproductstestedmatchthequalityofproductsavailabletoconsumer.

TastingPhilosophyandscoringmethodItisnotacompetition:eachproductisscoredonitsintrinsicorganolepticquality.Theproductsareevaluatedandscoredaccordingtowhatisexpectedfromaconsumerproductfromitscategory.Jurymembersarenotaskedwhethertheypersonallyliketheproductornot,buthowgooditsorganolepticqualitiesareforaconsumerproductinitscategory.Tosomeextent,tasteissubjectiveandtherecertainlyisaculturalfactor

intaste;however,15yearsoftasteevaluationexperiencewithsomeofthebesttasteexpertsintheworldhasdemonstratedthatinmostcasesthereisaverystrongconsistencyintheevaluations.Toreflecttheoverallhedonicquality,theTotalscoreisaweightedaverageofthe5InternationalSensoryAnalysiscriteria.

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SensoryCriteriaDefinitions

FirstimpressionTheFirstimpressionreferstoafirstspontaneousoverallgustativeimpression,beforestartingthesystematicanalyticalevaluationoftheproduct.TheJuryisaskedtogiveanoverallspontaneousscoreaboutthegustatorypleasureexperiencedwhentastingtheproduct.

VisionItcharacterizesthevisualqualityoffood&drinks;areevaluateddimensionssuchas:colour,shape,size,transparency,dullness,glossiness,presenceofresidues,...Thevisualaspectshouldbepleasingandconsistentwiththeaspectnormallyassociatedtothecategory.

OlfactionOlfactioncharacterizesthearomasperceivedbythenose.Apleasantaromamakesfoodappetising.Thesenseofsmellisusefulindetectingfreshness,rancidityordefectsinfood&drinks.Itisafactorthatplaysanessentialroleintheflavourperception.

TasteTastecharacterizestheflavoursperceivedinthemouthandonthetongue.Therearefivemaintypesoftastesensations:Sweet,Salty,Sour,BitterandUmami.Thetasteisstronglyconnectedtoandinfluencedbyaromasperceivedbythenose.

Texture(Foodproducts)Textureisperceivedbyacombinationofdifferentsensesi.e.mouthfeel,sight,andhearing.Textureisakeyhedonicfactorformanyfoodproducts.Forexample,itcanincludecharacteristicssuchastenderness,crispiness,consistency,viscosity,chewinessandsize&shapeofparticles.

Finalsensation(Drinks)Finalsensationreferstothesensationsstillpresentafterthedrinkhasbeenswallowed.

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product evaluation report, brussels 2020€¦ · excellent visual appearance with a beautiful shine...

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