www.corfilac.it

Area 3 - Department 2


Sensory Analysis Lab


Among all the laboratories in CoRFiLaC, this lab was created thinking of the consumers. This lab is equipped with six separate seats and individual computers. The lab can be easily accessed from the sample room. A group of panelists who work in the lab have been highly trained and educated by experts at Cornell University. By using specific software and evaluation sheets, the cheeses that are under experiment as well those aiming for the P.D.O. recognition are studied and a sensory profile is traced.

The collaboration with the other labs is fundamental in order to compare by chemiometric science, man's senses with the results of the chemical tests on the organoleptic and aromatic aspects. The scientific support provided to the panel group contributes to their professional qualifications infact, the consequent growth of expertise makes sensory analysis a frequently used resource for the immediate evaluation of dairy products.

Comparisons between panel results, on the odor compounds that characterize a cheese, and those provided from Charm analysis, where smelling perception also depends on man, is of particular interest.

The only difference is that our panelists work off whole sample, like what you would buy in a store while for chemical analysis an extraction is necessary, which could modify the sample. That is why we are always searching for new and better extraction and testing methods, in order to identify the maximum number of components in their original form.