ANALYSIS

Comparative test among several products to identify the placement of the products and to integrate sensorial information provided by consumers as well as nutritional information, claims, price, etc.

Study with trained tasters to identify the specific sensorial attributes (for example: lemon scent, crispy texture, persistence of flavor...) and characterize the products from the sensorial point of view.

Study conducted with consumers to identify the acceptability at a level of aspect, scent, flavor, texture and in general as well as the preference measure.