Aromaatsetest

Aromaatsetest is a facet of sensory analysis that focuses on the detection, characterization, and quantification of odors emitted by a product. It is used to profile aroma profiles, compare products, and assess changes due to processing, storage, or formulation. Tests are typically conducted with trained panelists or consumer testers in controlled environments.

Methodology: Before testing, panelists are screened and trained to recognize a standardized set of aroma descriptors. Samples are prepared under controlled conditions, often with randomization and blank controls. Panelists rate attributes such as aroma intensity, quality, and pleasantness using structured scales. Tests can include discrimination tasks (e.g., triangle or duo-trio tests), difference-from-reference tests, or hedonic evaluations. Data may be analyzed statistically to determine significant aroma differences.

Tools and approaches: Descriptors are organized in aroma lexicons or wheels to ensure consistency. Some studies combine sensory testing with instrumental methods such as gas chromatography–olfactometry (GC-O) or GC-MS to link perceptual notes to chemical compounds. In industry, aroma tests underpin product development, quality control, fermentations, and shelf-life assessments.

Fields and applications: Food and beverage (coffee, wine, beer, dairy), perfumes and cosmetics, pharmaceuticals, and environmental monitoring. The results help optimize formulations, detect off-odors, and ensure consistency across batches. Cultural and linguistic factors influence aroma description and ratings, underscoring the need for well-trained panelists and culturally appropriate lexicons.

See also: sensory analysis, aroma wheel, olfactometry, GC–MS, odour threshold.