Descriptive team tasting evaluation

Figure 16.2 (a) Result of the scale evaluation - descriptive team tasting (b) result of the CATA evaluation - descriptive team tasting. 

This method has been used for several years within Danone. At first, we only used descriptive team tasting with scale and a consensual debrief. Given the importance of the evaluation, we have adapted the method to obtain better responses and so provide more relevant support. Recently, we have created a specific dafa process tool to facilitate and harmonize the test. This tool is now available to all the Danone R D teams and is combined with training. On the whole, feedback has been very positive, and the method is constantly in deployment amongst the international R D teams for the Danone dairy and water divisions. The expected impact has been achieved. 

Rapid methods can be adapted so that team tasting can be optimized and yield more actionable results. Many of these methods can also be considered for integrating traditional sensory expertise. Accordingly, they may allow sensory description with different types of subjects (including children, elder people and patients) or even sensory profiling at home for in-use evaluation of prodncts. 

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