Date: 02/12/2025

When we think of tasty food, we often associate pleasure with taste. However, it is the aroma that triggers the first impulse to consume. Even before the first bite, it is responsible for creating expectations, arousing emotions, and shaping the perception of quality.

Therefore, understanding and evaluating the sensory efficiency of aromas is a strategic step in product development. It is not just a matter of identifying whether the aroma is pleasant, but of verifying, through technical methods, whether it consistently delivers the desired sensory profile.

Here, we can consider flavor as the sum of sensations induced by chemical compounds present in what we eat and drink and in balance at the moment of consumption (Hall, 1968; Hall and Merwin, 1981).

In this article, you will learn about:

Why evaluating natural flavors is important

The perception of a product begins long before it is consumed, and aroma is a decisive part of that experience. Natural flavors are among the main factors responsible for the acceptance of new products, as they connect consumers to a sense of authenticity, freshness, and pleasure.

However, the volatile nature of these compounds can pose challenges: temperature, humidity, type of packaging, and even the food matrix, i.e., the physical and chemical structure of a food, formed by the way its nutrients, bioactive compounds, and aromas are organized and interact with each other. This matrix promotes synergy between the components, directly influencing digestion, nutrient absorption, and the effects of food on the body, showing that the impact of a food on health goes beyond the simple sum of its isolated nutrients. Without proper sensory validation, the result can be inconsistent and compromise the brand's sensory identity.

It is known that tasting methods, as a form of sensory analysis, were first applied in Europe centuries ago, with the aim of controlling the quality of breweries and distilleries. In the United States, during World War II, the need to produce quality food that would not be rejected by soldiers drove the development of systematized sensory evaluation techniques.

From this need arose the methods of applying tasting, establishing sensory analysis as a scientific basis (Monteiro, 1984; Chaves, 1998). According to this same author, this practice arrived in Brazil in 1954 in the tasting laboratory of the Technology section of the Agronomic Institute of Campinas (S.P.), to evaluate coffee.

According to Teixeira (2009), sensory analysis is essential in the food industry, as it allows for the evaluation of market acceptability and product quality, being an integral part of an industry's quality control plans. This historical journey demonstrates how sensory validation has evolved from an empirical practice to a scientific discipline, which is now indispensable for the development of natural flavors and the standardization of products in the food industry. (TEIXEIRA, Lílian Viana. Sensory analysis in the food industry).

Sensory evaluation methods

Sensory analysis is fundamental for evaluating food performance and the aroma used, and is conducted through structured steps that allow perceptible differences to be identified and sensations to be quantified reliably.

Among the main methods used in this process are discriminative tests, which assess the ability to distinguish samples, and descriptive tests, which characterize the sensory attributes of the product in detail.

Discriminative methods

Discriminative methods are sensory analysis techniques used to identify whether there are noticeable differences between two or more samples of a product. They do not evaluate the intensity or nature of sensory characteristics, but rather whether tasters can perceive any difference, whether qualitative or quantitative

In these tests, evaluators act as highly trained sensory instruments, capable of detecting subtle variations in attributes such as aroma, flavor, texture, or appearance. Discriminative methods can be applied globally, when seeking to determine whether there is any difference between samples, or directionally, when seeking to verify whether one sample is, for example, sweeter, more aromatic, or more acidic than another. These tests are fundamental in quality control processes, product reformulation, and validation of changes in ingredients or production processes.

Descriptive methods

Descriptive methods are advanced sensory analysis tools that aim to characterize the sensory attributes of a product qualitatively and quantitatively. Unlike discriminative methods, which only indicate whether or not there is a difference between samples, descriptive methods detail what these differences are and how they manifest themselves. To do this, they use interval or ratio scales, allowing for accurate measurement of the intensity of attributes such as aroma, flavor, texture, color, and persistence.

These tests are conducted by trained sensory panels, composed of evaluators capable of identifying and quantifying sensory nuances with a high degree of reproducibility. In the context of flavor evaluation, descriptive methods are essential for analyzing aspects such as aroma intensity, fidelity to the desired profile, duration of aromatic perception, and balance between sensory notes.

This approach provides fundamental data for the development of consistent and attractive products, in addition to supporting sensory validation in quality control processes, ingredient reformulation, and food and beverage innovation.

Sensory analysis is essential for evaluating aroma performance, using discriminative and descriptive methods to ensure consistent, balanced products capable of providing authentic and reliable sensory experiences.

From sensory practice to application with the NatSense line

After understanding the importance of sensory validation and learning about aroma testing methods, it is essential to connect these concepts to product development practices. It is in this context that solutions such as NatSense Natural Meat Flavors stand out, offering consistency and versatility for different applications.

Natural flavors have various functions: they can act as flavor preservatives, made from slow cooking (broth), or as flavor enhancers, produced by enzymatic hydrolysis. Developed from fresh animal raw materials from the MBRF integrated chain, they offer controlled quality from source to final product.

The NatSense line can be applied both in the development of other flavors and in the preparation of final products, in savory or sweet bases, intended for human consumption or pet food. By combining the application of these products with well-structured sensory tests, it is possible to ensure that each flavor provides exactly the expected sensory profile, maintaining intensity, fidelity, and consistency in all formulations.

This integration between sensory science and natural flavor solutions allows companies to develop products that not only meet consumer expectations but also reinforce the quality and reliability of the brand.

To learn more about the NatSense line and its applications, visit: NatSense - BRF Ingredients

Conclusion

Validating the sensory efficiency of a natural flavor is essential to ensure that the flavor delivers exactly the expected profile, with consistency and fidelity in each product. Discriminative and descriptive methods, combined with instrumental analyses, allow differences to be identified and sensory attributes to be quantified, while consumer tests confirm the actual acceptability of the product.

The practical application of these concepts in solutions such as NatSense Natural Meat Flavors ensures that the final products, whether for human or pet food, maintain intensity, authenticity, and quality. In short, sensory validation transforms science and perception into reliable and memorable aromatic experiences.

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