Information about product features like origin, variety and production type of wine, coffee, bread, oil…..The more information about one product is available, the better the taster can assess product features in terms of sensory analysis.
It means systematic sensory investigation via eye, nose and mouth. As a result, this creates a profile consisting of found sensorially effective ingredients and their quantitative documentation, whereby “1” stands for less sensorially active and “10” for maximum active.
Analytically found ingredients are assessed here, namely always relating to the product to be evaluated. From 5 points rightwards to 10 means positive assessment, from 5 leftwards to 1 corresponds to downgrade.