Methodology
A trained panel, a standardized scale
The credibility of a report comes from how it was produced. Here's how we produce ours.
Trained panelists, not random consumers
Our panelists are screened for basic taste acuity and trained to use sensory scales consistently. After training they're calibrated against reference samples, and we track each panelist's reliability over time. That's what separates a structured evaluation from a focus group: results are comparable across products and sessions.
The 9-point hedonic scale
Overall liking and the core attributes — appearance, aroma, flavor, texture — are rated on the 9-point hedonic scale, the long-standing standard in sensory science. Purchase intent is captured on a separate 5-point scale.
Controlled sessions
Products are served blind, in a randomized order, under controlled lighting and serving conditions so that visual or order effects don't bias scores. Our serving and difference-test procedures are aligned with established ASTM standards — including ASTM E1871 (serving protocol for sensory evaluation) and ASTM E2164 (directional difference test). We reference these standards by number; we don't reproduce their text.
Allergen screening
Every panelist has a recorded allergen profile, and the platform will not assign a panelist to a session whose products declare an allergen they're sensitive to. It's a hard safety rule, enforced when each roster is built.
Outliers and statistics
Reports include means, standard deviations, and the full distribution per attribute, plus demographic slices. Statistical outliers (more than two standard deviations from the mean) are flagged and noted so you can see how they were handled.
Want to see a report?
We'll email you an anonymized sample report so you can see exactly what you'd receive.