smakstest

Smakstest, literally “taste test” in Norwegian, refers to a form of sensory evaluation used to judge the taste, aroma, texture and overall acceptability of foods and beverages. It is employed by food manufacturers, researchers, and consumer media to compare products and understand consumer preferences.

In a smakstest, a panel of tasters evaluates samples under controlled conditions to minimize bias. Samples are served in a randomized order and often presented blind or coded so identities are unknown. Tests may involve trained sensory panelists, who use standardized descriptors and scales, or untrained consumer panels.

Common test types include difference tests, such as triangle tests or duo-trio tests, to detect perceptible differences between products, and acceptance or preference tests to measure liking. Evaluation often uses hedonic scales (for example a 9-point scale) or Just-About-Right (JAR) scales, and may include intensity ratings for specific attributes.

Data are analyzed statistically to determine significance of differences or preferences. Results support product development, quality control, reformulation decisions, and marketing claims. In Norway, smakstest is a common format in magazines and online outlets that publish taste comparisons.