Sensory Analysis Service (USAS) - Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Description

The Food Science, Technology and Nutrition Institute (ICTAN) has a Sensory Analysis Service Unit (USAS) to support the determination of organoleptic quality of food products. The unit is equipped with comprehensive facilities that allow for various types of cooking and food handling, as well as an evaluation environment necessary for food tasting and consumer studies. Additionally, USAS has the capability for objective texture analysis using specialized equipment.

USAS operates within the framework of research projects and contracts, as well as under agreements, collaborations, or partnerships with public and private entities. It offers specialized technical services and the rental of its facilities.

Specialized Technical Services

Support for selecting and designing the most suitable sensory tests.
Internal and external judge recruitment and training.
Assistance during the execution of sensory tests.
Results analysis.
Technical advice to facilitate decision-making in the process of improving, developing, and introducing new products in the market.
Instrumental texture analysis.

Facilities

USAS has facilities for sample preparation and preservation, as well as their analysis:

Industrial kitchen.
8 individual booths connected to the kitchen.
Adjacent room for meetings, open sessions, focus groups, projections, etc.

Equipament

Kitchen equipped with:
Traditional and advanced cooking technologies (frying, baking, grilling, oven, bain-marie, sous-vide).
Refrigerators for the preservation of raw materials or samples (refrigeration/freezing).
Infrared thermometers, scales.
Bath for maintaining sample temperature.
Dishwasher.
Various utensils for sample preparation and presentation.
Tablets and software to support sensory analysis (SENSESBIT).

Personnel

Contact:

usas@ictan.csic.es

Instrumental Texture Analysis

Single, Multiple Compression, and Texture Profile Analysis (TPA). This test provides texture parameters that correlate well with sensory analysis, such as hardness, fracturability, cohesiveness, elasticity, chewiness, gumminess, and adhesiveness. Applications include: firmness/freshness in bread and bakery products, impact resistance in fruits, elasticity in surimi, hardness/fracturability in tablets and pills, and multiparticle products such as breakfast cereals.
Single and Multiple Puncture and Penetration. This test causes irreversible damage to the sample as it involves compression and shear forces. The probes used for this test can be cylindrical, conical, or needle-shaped, with a diameter smaller than the sample’s contact area. It has been applied to products such as bread, dough, and butter, as well as peas and sausages using the multiple penetration mode.
Single and Multiple Tension. Measures extensibility and tensile strength. Some products in which this test has been applied include pasta, meat products, chewing gum, ropes, packaging materials, films, etc.
Cutting and Shearing. Measures the force required to cut or shear a sample. This test has been applied to meat products, cheese, butter, vegetables, candies, seeds, and multiparticle products (using Kramer).
Fracture and Bending with 2 and 3 Points. Measures fracturability and break resistance. Applications include: freshness in vegetables and fruits, fracturability and resistance in cookies, chocolates, bread, snacks, etc.
Direct, Reverse, and Multiple Extrusion. Multiple extrusion simulates chewing and has been applied to viscous liquids, processed fruits and vegetables, dairy products, sauces, pastes, gels, etc.
Adhesion. Measures the stickiness and adhesiveness of a product. It has been applied to cookies, bread, dough, dairy products, rice and pasta, gels, confectionery, fruits and vegetables, etc.

Available load cells: 5 kg y 30 kg.
Available accessories: see corresponding section.

Available load cells: 30 kg y 500 kg.
Available accessories: see corresponding section.

Download the texturometer accessories list document.

At ICTAN, there is appropriate equipment and facilities for food processing, handling, and preservation, which can enhance the offerings of USAS (high-pressure processing service, pilot plant, industrial refrigeration and freezing, modified atmosphere chambers, etc.).

USAS - Sala de Catas - Luces / Tasting room - lights