Smaksdata

Smaksdata is a term used in sensory science to denote data about the taste, aroma, and texture of foods and beverages. It encompasses quantified measurements of sensory attributes collected through standardized evaluation methods and may be combined with consumer preference information and contextual data such as formulation, serving temperature, and packaging. The data typically describe both basic sensory properties and more complex flavor perceptions, providing a structured view of how a product is experienced.

Data collection methods include descriptive analysis with trained panelists, time-intensity and intensity-rating approaches, hedonic testing with untrained consumers, and, when appropriate, instrumental measurements that relate to texture, color, or sweetness perception. Descriptors cover attributes such as sweetness, sourness, saltiness, bitterness, umami, aroma intensity, retronasal aroma, aftertaste, and mouthfeel characteristics like creaminess or astringency. Smaksdata may also include contextual factors such as sample presentation and serving conditions.

Smaksdata serves multiple purposes, including product development, quality control, and benchmarking against competitors. Analysts apply statistical and multivariate techniques to map sensory profiles, identify drivers of liking, and link sensory data to formulation changes, processing conditions, or packaging. Data is stored in flavor databases or sensory data management systems and is often aligned with industry standards and best practices to support comparability and reproducibility across studies.

See also: sensory analysis, flavor chemistry, consumer science, flavor databases.