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sensory analysis

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sensory analysis (In French analyse sensorielle, sensométrie) testing of food and semi-luxury goods with the human senses alone by trained personnel with respect to the influencing of quality through migration from printing inks and packaging materials; tested properties: odor, taste, coloring, appearance, shape retention and consistency; methodology: testing of the components individually and after interaction with the printed packaging, in some cases also days later, to take account of the effect of atmospheric oxygen; influence scale: 0 “none”, 1 “just noticeable”, 2 “moderate”, 3 “moderately strong”, 4 “strong”.