Sensory evaluation – an essential aspect of quality control

Sensory analysis is a systematic assessment of the smell, taste, appearance and texture of food. In sensory analysis, the vision, smell, taste, hearing and touch are used to evaluate the quality of food.

An important part of Matís’ activities

Sensory evaluation is an important part of Matís activities, and it is mainly used in quality control and product development within Icelandic food companies. Matís has for many years assisted companies in developing sensory evaluation, providing sensory analysis and carrying out sustainability.


    State-of-the-art facilities at Matís

    Matís has a very good facility for sensory analysis, with special rooms for sensory evaluation with separate booths, appropriate lighting and ventilation. There is also good facilities for treating food and preparing samples, and it is very useful for courses and classroom teaching.

    Development of new methods

    In recent years, new methods of sensory analysis have been developed, especially for whole fish sensory evaluation. The methodology that fish scientists in Europe agree that is the most suitable for fresh fish food is the so-called QIM Quality Assay Method. This method is very suitable for teaching and training and coordination in sensory evaluation, and in 2003, all the staff of fish markets in Iceland were trained in this method.

    Matís is an affiliate of QIM-EUROFISH network that works for the coordination of sensory methods for fish. Finally, Matís also participates in the European Sensory Network, which is a collaboration forum of European universities, institutions and companies in the field of sensory evaluation.