CSIRO’s sensory, flavour and consumer science expertise is unique in that it integrates flavour science, objective sensory science and consumer acceptance and food choices.
We aim to understand the influences on sensory perception and eating behaviour and to use this knowledge to influence food quality, human health and well-being.
How we help the food industry with sensory and consumer science
We help companies:
- determine the sensory properties of food products for optimal consumer acceptance of specific markets and consumer segments
- maximise consumers' perceived quality of food products by determining optimal relationships between the consumer, product, and sensory and flavour variables
- reformulate foods while maintaining consumer acceptance by understanding the impact of reduction of fat, salt or sugar on flavour and texture of foods
- optimise a food's flavour by identifying and measuring the sensory impact of volatile and non-volatile compounds present in the food
- problem-solve off-flavours and taints in foods and packaging
- characterise temporal differences in flavour release in foods in real-time using trained and consumer taste panels.
Our key resources for industry in sensory and consumer science
Key CSIRO resources available to industry include:
- dedicated sensory laboratory, with ten individual testing booths, fully equipped kitchen and automated data acquisition software
- screened and trained sensory panel of 24 external assessors
- expertise in sensory methodologies including sensory descriptive evaluation, difference tests, sorting tasks and different dynamic measures of perception (including time intensity and discrete interval time intensity)
- consumer acceptance expertise and facilities for adults and children and the ability to conduct cross-cultural consumer acceptance research in Asia and through our membership of the European Sensory Network
- consumer acceptance methodologies including consumer sensory acceptance research, preference mapping, conjoint analysis and dynamics of acceptance
- unique, fundamental custom-built stimulus delivery, with unique combined gustometry and olfactometry
- dedicated food preparation and presentation laboratory for flavour research
- quarantine approved lab (PC1) that allows for import of food products from overseas.
Our analytical expertise supporting our sensory research includes:
- gas chromatography - olfactometry
- proton transfer reaction – mass spectrometry
- gas chromatography – mass spectrometry
- high performance liquid chromatography – taste dilution analysis.
To discuss sensory and consumer science opportunities for your business, contact
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We partner with small and large companies, government and industry in Australia and around the world.