The training of tasters is a key actor to obtain reliable results. It could be said that the senses of the tasters are the «sensors» and the tasting panel is the «analytical team» andit should be calibrated, that is to say, the measures obtained by the tasting panel have to
The knowledge of the position of your products in the market is valuable information for every company, no matter the situation The objective of a sensory benchmarking study is to compare products that already exist in the market to position them, compare and verify if there are organoleptic differences or
Para cualquier empresa conocer el posicionamiento de sus productos en el mercado, proporciona una información muy valiosa, sea cual sea la situación que ocupan. En un estudio de benchmaking sensorial, el objetivo es comparar productos que existen en el mercado para posicionarlos, comparando y verificando si existen diferencias o similitudes
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