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Sensory analysis technician, Sensory analyst

Description

Sensory analysis specialists are professionals who design, prepare, oversee and monitor specific tests to detect, qualify and quantify reactions from the five senses as part of the analysis of the organoleptic properties of products, drinks and foods. Their aim is to define the organoleptic sensations caused by a product or drink and to use the results in order to make decisions as to whether or not to modify the product in relation to issues such as quality, innovation, consumer acceptance, and similarity to other products.

Tasks

  • Establish the aims of the analysis, in line with the needs of a client or specific research targets.
  • Select the most suitable type of analysis and research method. Companies usually already have in place clearly defined procedures in relation to relevant standards (legislation and/or procedures established by scientific organisations), and these are often certified.
  • Define the type of test to be carried out (e.g. blind testing, comparative testing.), who is to carry out out (e.g.: tasting panels, whether or not professional tasters are used), in what conditions (e.g.: fully equipped tasting room) and when (e.g..: date and place).
  • Obtain a representative sample of a food product batch for the purpose of analysis. Maintain it in optimum conditions for the test (temperature, packaging) and, using the sampling bulletin, outline all of the conditions of the place from which the sample has been taken (temperature, condition of packages, etc.) and the specific variables of the product that can subsequently be used to interpret the results of the test (e.g.: the detection of a rancid smell in oil that was exposed to sunlight).
  • Suitably identify the sample and provide the information essential in order to carry out the test (e.g.: samples are often given code names to avoid subjective reactions, such as for example to the product brand).
  • Using an analysis bulletin (whether on paper or digital), outline all of the conditions in which the testing is being carried out, such as, for example, the make-up of the tasting panel, the type of test selected, th material used, the code names given to the samples, etc.).
  • Monitor the analysis and ensure it is carried out properly, making any necessary adjustments and notes so that, on completion of the analysis, they are aware of all possible factors that may have influenced the results.
  • Analyse the results.
  • Gather both quantifiable and qualifiable results from the analysis carried out. These results are almost always based on the application of statistics to the answers given by the tasting panel.
  • Produce a report on the conclusions reached on the basis of the analyses carried out.
  • They are usually responsible for training and leading professional panels, and they therefore prepare and manage the continued training offered to its members and ensure their objectivity by cross-checking with other groups.
  • Take care of all of the testing material, ensure this is cleaned and kept in good condition.
  • Inventory consumables and place orders to replenish them.
  • Design tasting rooms in line with the standards set out by the relevant organisations, such as the regulatory councils of the denomination of origin product regions (e.g. olive oil) or producers associations (e.g..: coffee).
  • Implement safety procedures in order to calibrate instruments and ensure the application of protocols. Participate in intercalibration processes between laboratories and panels.
  • Maintain the precautions related to occupational safety in the daily work.
  • Form part of sensorial analysis research groups, which may work on developing new techniques, new devices (e.g. electronic noses) or research the functioning of human or animal sensory physiology (e.g.: animal feed appetite studies).

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Centre per al desenvolupament professional Porta22

Barcelona Treball (Porta22)
Llacuna, 156-162, 08018 Barcelona
bcn.cat/treball

900533175
Monday to Friday from 9 to 18 h

Generalitat de Catalunya
Unió Europea FEDER
Unió Europea FSE