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SCS Global Services Food Testing mark

What is the consumer acceptability of your produce?

Sensory Evaluation

Optimize the flavor of your products

Consumers rank flavor as one of the most important drivers in the purchase of fresh produce. Delivering consistent good flavor depends on seed variety, farming practices, maturity at harvest, and post-harvest handling. SCS Global Service's comprehensive flavor management certification, flavor mapping, and sensory and analytical testing services will help you optimize the flavor of fresh food products you grow, manufacture or sell.

SCS customizes your flavor program to meet your unique needs, whether you are a seed company or breeder, grower or shipper, food manufacturer, distributor or retailer. Find out how we can put the latest discoveries in flavor research, direct sensory evaluation, and flavor analysis to work for you to assure consumer acceptability.

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Carole Langston
Account Executive

510.452.9080
Email Carole

Global Contacts
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Brochure: Flavor Services

Read about our flavor management, certification and sensory testing services.

Growers & Shippers

Goals
  • Analyze factors that affect flavor: growing, harvesting, conditioning, storage, and shipping.
  • Identify seed varieties and breeds that offer the best flavor potential.
  • Formulate and execute a Flavor Management Plan.
  • Determine the Flavor Rating of specific crops
Your Flavor Management Plan

 

  1. Evaluate Existing Varieties.  Identify varieties that have already been shown to meet consumer expectations, or evaluate existing varieties against Consumer Acceptability criteria.
  2. Farming Practices Review. Identify management practices (farming and handling) that maximize flavor characteristics.
  3. Expert Sensory Panel. For new varieties, engage the SCS Expert Sensory Panel to create a Flavor Profile of key flavor attributes.
  4. Consumer Acceptability. For new varieties, establish Consumer Acceptability criteria.
  5. Analytical Testing.Conduct analytical testing (e.g., sugar profile, organic acids, phenolics) with findings correlated to Expert Sensory Panel results.
  6. Establish Field Protocols. Develop field-based specifications for to meet your flavor goals and those of your customers.
Optimize Nutrition along with Flavor

Flavor and nutritional value often go hand in hand, based on the way fruits and vegetables are grown, harvested and handled. As part of your Flavor Management Plan, you can take comparable steps to optimize nutrient density of your products. Contact us for details.

Seed Companies

Starting at the Source

Flavor potential is determined, in large part, by plant genetics. SCS works with seed companies and breeders to identify varieties that offer optimum flavor attributes, using a combination of chemical analysis and expert sensory evaluation.

How It Works

 

  1. Screen Varieties.  Screen candidate seed varieties that offer the best flavor characteristics based on Consumer Acceptability criteria.
  2. Establish Flavor Profiles and Scores. Assemble the SCS Expert Sensory Panel to provide comprehensive sensory services to:
    • Establish a Flavor Profile and scorecard reflecting the specific flavor attributes of the variety;
    • Score the variety’s attributes against the profile;
    • Score the variety against Consumer Acceptability criteria.
  3. Analytical Testing. Conduct analytical testing (e.g., sugar profile, organic acids, phenolics) and correlate results with findings of the Expert Sensory Panel.
  4. Compare. Conduct comparison studies with competitive varieties (“market basket survey”).

This process generates objective data that can in turn be provided to growers, manufacturers and retail customers who are interested in optimizing the flavor of their products.

Combining Flavor and Nutrition Research

Some seed companies are interested in combining flavor and nutrition research to optimize both of these quality considerations. SCS conducts key nutrient and antioxidant analysis to identify varieties that offer the best nutritional characteristics.

Food Manufacturers

Experienced.

We will help you evaluate food, from raw ingredients to finished product, to enable you to meet and surpass your customers' expectations.

Testing by SCS' Expert Sensory Panel

 

  1. Descriptive Analysis — Our panelists generate a list of flavor, texture, aroma, and appearance attributes to give you quantitative data about your product.
  2. Flavor Mapping — SCS creates graphic maps of your new flavors or products.
  3. Competitive Benchmarking — Compare the attributes and preferability scores of your products to competitors’ products.
  4. Discrimination Testing — SCS can determine whether there is a detectable flavor difference among two or more products.
  5. Shelf Life Testing — We conduct sensory testing over the course of a product’s shelf life to ensure there is no decrease in quality over time.  Testing includes:
  • Sensory Analysis
  • Bacterial Control
  • Color Stability
  • Yeast and Mold Inhibition
  • Textural Stability
  • Aroma Stability
  • Chemical or Formulation Stability
Consumer Testing

We conduct research with groups of 50-100 consumers to gather feedback on various attributes of your products and evaluate consumer acceptance.

Analytical Testing

We offer a full range of analytical testing services that covers flavor, nutrient content, and more:

  • Shelf-life and accelerated shelf-life testing, including microbial and sensory tests
  • Nutritional panels
  • Antioxidants
  • Quality
  • Adulterants
  • Pesticide residues
  • Food microbiology

Food Retailers

Managing Your Operations for Optimum Flavor

SCS has been working with food retailers for nearly 30 years to improve produce quality and enhance store sales. Flavor attributes can be enhanced with in-store programs and employee education. Work with growers supplying superior product from farm to fork.

Service Options
  1. Flavor Audit.  SCS will conduct an on-site audit to evaluate practices that can affect flavor during each stage of your operations — distribution, conditioning, storage, and shelf display — then help you establish procedures to maximize flavor potential at each stage.
  2. Buyer Training.  SCS’ food safety experts will train your buying staff to discriminate flavor, texture, aroma, and appearance attributes to more effectively evaluate vendor products.
  3. Competitive Analysis.  SCS will conduct market basket flavor surveys to evaluate the flavor of your key produce offerings against those of your competitors.
  4. Consumer Testing. We conduct research with groups of 50-100 consumers to gather feedback on various attributes of your products and evaluate consumer acceptance.
Analytical Testing

SCS offers a full range of analytical testing services that covers flavor, nutrient content, and more:

  • Shelf-life and accelerated shelf-life testing, including microbial and sensory tests
  • Nutritional panels
  • Antioxidants
  • Quality
  • Adulterants
  • Pesticide residues
  • Food microbiology

Sensory Panels

SCS Expert Sensory Panels

Our Flavor services require direct testing by a panel of sensory experts. Panelists include food scientists and chefs who are rigorously trained in descriptive analysis, flavor mapping, comparative benchmarking, and discrimination testing.

Consumer Preference Studies

In addition, we also orchestrate consumer preference studies to determine consumer acceptability parameters for specific products. These studies are conducted with consumer panels assembled in cities around the world. Consumer acceptability is recorded as a numerical ranking of acceptance by the consumer panel for specific flavor characteristics of the food items being tested.

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