ProductEvaluationReport,Brussels2020
TotalScore 89%
FirstImpression 90%
Vision 93%
Olfaction 78%
Taste 88%
Finalsensations 90%
TotalScore
88.5%Award
SensoryAnalysisResults
SensoryEvaluation
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88.5%GeneralcommentOverall,averygoodproductthatispleasant,neutralandrefreshing.Thirst-quenchingwaterwithanexcellentvisualappearanceandasubtleminerality.Adelicate,clearwaterwithagreatmouthfeel,anenjoyableaftertasteandgreatpersistence.
92.5%VisionExcellentvisualappearancewithabeautifulshineintheglass.Bright,cleanwaterwithnocloudiness.Apure-lookingwaterwithgoodfluidityandnovisiblefat.Veryappealingindeed!
77.5%OlfactionThenoseiscleanandfairlyneutral,withasubtlehintofpebblesonastonybeach.Pleasantyetratherindifferentnosewithnodefects.Ahintofbitternessisdetectedonthenose,whichaddsatouchofcharacter.
Comments&suggestionsfromtheJury
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88.3%TasteThemouthisfreshandpleasantwithasubtlesweetness.Roundinthemouthwithahintofbitternessthatisnotunpleasant.Rich,purestylethatisnotoverlypronounced.Thetasteisfairlylightandneutral.
90%FinalsensationsExcellentsubtleaftertastethatismarkedbyaslightacidity.Greatpresenceandpersistence,withahintofdrynessattheendofthemouth.
Comments&suggestionsfromtheJury
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Comments&suggestionsfromthejury
SuggestionsabouttheproductAlthoughthisisaverygoodproduct,itcouldbeimprovedbyintensifyingtheolfactoryperceptiontomakeitevenmoreappealing.Alittlemoremineralitywouldgivethiswatermorecharacter.Consideraddingalittlemoreaciditytocreateanevenfreshersensation.
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Thejury
Theworldmostprofessionaljuryoftaste-expertsProductsaretestedbyalargepanelofprofessionaltaste-experts,membersoftheworld’smostprestigiousChef&Sommelierassociations.Over200jurymembersarecarefullyselectedbasedontheirexperienceintasting.TheirtalentsarerecognizedinChefandSommeliercompetitionsorbyrenownedinstitutionssuchasLeguideMichelinorGault&Millau.Ourjurymembersincludemanyhead-Sommeliers&ChefsfromMichelinstarredrestaurantslikeElBulli(Spain)orLeJulesVernes(France),bestChefsorSommeliersfromvariousEuropeancountries,likeItaly,Spain,Portugal,Belgium,Netherlands,Hungaryetc,...ChefscookingforpersonalitiesliketheFrenchpresidentortheQueenofEngland.Judgescomefromover20countries.Theyareallexternalandindependent.
OurpartnerChef&SommelierAssociations
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TastingMethodology
BlindSensoryAnalysesProductsareblind-tested,meaningthatthetastersarenotawareofbrandname,productnamenororiginoftheproduct.Theyonlyreceiveashortdescriptionoftheproductcategory.Eachproductisevaluatedforitsorganolepticqualityfollowingasystematicapproachbasedonthe5InternationalHedonicSensoryAnalysiscriteria(AFNORXPV09Astandards):FirstImpression,vision,olfaction,taste,texture(food)orfinalsensation(drinks).Eachjurymemberevaluatesandscorestheproductonhis/herown,insilenceandwithoutcommunicationwithotherjurymembers.
ProductPreparation&PresentationAllproductsarepresentedinstandardizedtransparentorwhitechinaware.Thismethodologyensuresthatanybiasorpreconceivedopinionaboutafoodandbeverageproducerisavoided.Theproductsarepreparedandservedaccordingtoapreciseprotocolstrictlyrespectingtheproducer’spreparationandservinginstructions.TheTasteInstitutereservestherighttotestthephysicalandchemicalcomponentsofthesampleswithaccreditedlaboratoriestoensurethattheproductstestedmatchthequalityofproductsavailabletoconsumer.
TastingPhilosophyandscoringmethodItisnotacompetition:eachproductisscoredonitsintrinsicorganolepticquality.Theproductsareevaluatedandscoredaccordingtowhatisexpectedfromaconsumerproductfromitscategory.Jurymembersarenotaskedwhethertheypersonallyliketheproductornot,buthowgooditsorganolepticqualitiesareforaconsumerproductinitscategory.Tosomeextent,tasteissubjectiveandtherecertainlyisaculturalfactor
intaste;however,15yearsoftasteevaluationexperiencewithsomeofthebesttasteexpertsintheworldhasdemonstratedthatinmostcasesthereisaverystrongconsistencyintheevaluations.Toreflecttheoverallhedonicquality,theTotalscoreisaweightedaverageofthe5InternationalSensoryAnalysiscriteria.
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SensoryCriteriaDefinitions
FirstimpressionTheFirstimpressionreferstoafirstspontaneousoverallgustativeimpression,beforestartingthesystematicanalyticalevaluationoftheproduct.TheJuryisaskedtogiveanoverallspontaneousscoreaboutthegustatorypleasureexperiencedwhentastingtheproduct.
VisionItcharacterizesthevisualqualityoffood&drinks;areevaluateddimensionssuchas:colour,shape,size,transparency,dullness,glossiness,presenceofresidues,...Thevisualaspectshouldbepleasingandconsistentwiththeaspectnormallyassociatedtothecategory.
OlfactionOlfactioncharacterizesthearomasperceivedbythenose.Apleasantaromamakesfoodappetising.Thesenseofsmellisusefulindetectingfreshness,rancidityordefectsinfood&drinks.Itisafactorthatplaysanessentialroleintheflavourperception.
TasteTastecharacterizestheflavoursperceivedinthemouthandonthetongue.Therearefivemaintypesoftastesensations:Sweet,Salty,Sour,BitterandUmami.Thetasteisstronglyconnectedtoandinfluencedbyaromasperceivedbythenose.
Texture(Foodproducts)Textureisperceivedbyacombinationofdifferentsensesi.e.mouthfeel,sight,andhearing.Textureisakeyhedonicfactorformanyfoodproducts.Forexample,itcanincludecharacteristicssuchastenderness,crispiness,consistency,viscosity,chewinessandsize&shapeofparticles.
Finalsensation(Drinks)Finalsensationreferstothesensationsstillpresentafterthedrinkhasbeenswallowed.
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