Food Certification through Collaborative Sensory Analysis Methods and Tools

In the current global food market, there exists a vital need for data-driven tools that ensure the highest quality of food. Guaranteeing food quality demands meticulous control across the entire production chain, while adhering to best practices and legal regulations. However, beyond objective metrics for evaluating food quality, subjective elements derived from sensory analysis hold paramount importance. Sensory analysis involves assessing food through the five senses: taste, sight, touch, smell, and hearing. It significantly influences food choices and dietary preferences. The process of preparing a sensory analysis panel is complex and includes panel leaders, tasters and sensory analysis experts, who are in charge of analysing the panel results. Therefore, the process can greatly benefit from the use of specialised tools. These tools must facilitate all phases of the panel, from selecting tasters and food samples to analysing and visualising results, and must be properly integrated to maximise the outcome of the sensory analysis. They must also help in appropriately weighing tasters' input based on their experience and on-the-fly comparison against other tasters during the panel, ultimately culminating in the issuance of a food certification. To this aim, in this discussion paper we discuss a comprehensive suite of tools developed to manage sensory analysis panels. These tools are grounded on a shared conceptual data model and are specifically designed to evaluate food quality and generate a food certificate, ensuring that the highest standards are met throughout the food production and assessment process.