Attributprovning

Attributprovning is a sensory evaluation method in which trained panelists assess products according to predefined sensory attributes, such as appearance, aroma, flavor, texture, and aftertaste. The aim is to generate a descriptive, quantitative profile that allows objective comparison between products and supports product development and quality control decisions.

The procedure typically involves selecting a set of attributes through consensus among panel leaders, developing reference standards and a scoring scale (for example 0 to 10), and training panelists to calibrate their intensity perception. Evaluations are carried out under controlled conditions in sensory booths, with randomized sample presentation, proper temperature and handling, and palate cleansers as needed. Each sample is rated for each attribute, often in duplicates or triplicates. Data are analyzed using descriptive statistics, analysis of variance to detect differences, and multivariate techniques such as principal component analysis to visualize relationships among samples.

Applications of attributprovning include guiding product development, supporting quality assurance and supplier evaluation, and benchmarking against competitors. It is commonly used in food and beverage, cosmetics, and other odor- or taste-sensitive products, and is typically complemented by hedonic testing, which measures liking rather than descriptive intensity.

Limitations include the need for trained panelists, potential drift in panel performance, and the time and cost required to develop reliable attribute scales and reference standards.