smaksnotat

Smaksnotat is a Norwegian term used to describe a written record of sensory impressions from tasting food or drink. It functions as a concise, structured description of appearance, aroma, flavor, texture, and overall impression, and is used in professional and consumer contexts to document evaluation, communicate findings, and aid in product development and quality control.

In practice, a smaksnotat typically covers several elements. Appearance notes may include color, clarity, and viscosity. Aroma or smell is described using categories such as fruity, floral, spicy, herbal, earthy, or roasty aromas, often with specific descriptors. The palate section details the primary tastes—sweet, sour (acidity), salty, bitter, and umami—along with texture, mouthfeel, body, and any astringency or warmth from alcohol. Aftertaste or finish may be noted for duration and evolving flavors. Overall balance, sweetness level, intensity, and any notable faults are commonly included. Some notes also record context, such as serving temperature, vessel, vintage or batch, and the evaluator’s confidence or scoring according to a scale.

Smaksnotat is widely used by sommeliers, chefs, product developers, QA personnel, and critics. It supports sensory panels, quality assurance, and product comparisons, and helps communicate sensory results to teams and customers. To improve reliability, evaluators often use standardized descriptors, calibration references, and multiple tasters, acknowledging the subjective nature of taste while aiming for clear, reproducible observations.