Sensory Test / Product Test

Also known as: Product Test, Sensory Research, Organoleptic Test, Taste Test

Evaluation of a product's organoleptic characteristics (taste, smell, texture, appearance) with real consumers under controlled conditions.

The Sensory Test (or Product Test) evaluates the organoleptic characteristics of a product—taste, aroma, texture, appearance, sound—with real consumers or trained expert panels under controlled conditions. It is fundamental in the food and beverage industry, but also in cosmetics, personal care, and household cleaning.

Main formats: CLT (Central Location Test) where consumers evaluate the product in a controlled setting, HUT (Home Use Test) where they use it at home under real conditions, and Duo-Trio or differentiation tests where two or more formulations are compared.

Sensory research is critical for product reformulation decisions, launching new variants, and detecting quality perception issues before launch.