Mason jar of red onion jam

Accuracy and consistency are the cornerstones of quality taste and sensory solutions.

With the nuanced profiles of alliums, that can be easier said than done. That’s why Kalsec trains its sensory panels using the Spectrum™ Method of Descriptive Analysis for objective, unbiased and consistent results, regardless of the panelist doing the testing.

The Spectrum™ Method of Descriptive Analysis  

1. Develop a Vocabulary

This is a list of sensory terms, each tied to a reference product. For example, green-grassy is tied to fresh cut grass and the flavor chemical cis-3-Hexenol.

Word map: grassy, nutty, sulfur, pungent, roasted, caramelized, toasted, fermented, sweet, fried

2. Rate on Intensity

Panelists are trained to rate sensory terms based on intensities, ranging from 0 to 15. For alliums, these intensities can be ranges of sweetness, pungency or sulfuriness.

Flavor and Aroma: Detection and recognition threshold

3. Practice for Proficiency

Panelists become experts through repeated exposure and practice. They are trained to detect and describe culinary alliums in a variety of food applications, including soups, sauces, snacks, and spice blends.

4. Customer Support

At the conclusion of training, the panelists are now ready to effectively and accurately support customer requests and internally driven research.