COMPLIANCE TESTS
Objective: check your product’s organoleptic compliance
Methodology: development of sensory profiles with a trained and monitored experts panel.

PREFERENCE TEST
Objective: ensure that a significant majority of consumers show a preference for your product compared with the market benchmark.
Methodology: quantitative organoleptic testing in the laboratory or in the classroom.

ACCEPTABILITY TESTS
Objective: ensure that a significant majority of consumers appreciate your product.
Methodology: quantitative organoleptic test in laboratory or in room.

MARKETING AND SENSORY MIXED STUDIES
Objective: assess your products’ sensory performance and their consistency with the packaging, price…
Methodology: quantitative test with a blind sensory evaluation in laboratory followed by an open evaluation of the packaging leads or other components of the marketing mix in laboratory.

Objective: check and improve the congruence of the sensory / marketing attributes, strengthen your product’s sensory identity and signature.
Methodology: focus groups with prototypes tasting, projective and nonverbal techniques to access the imagination and emotions created by the product’s sensory characteristics.

CONVENIENCE TEST
Objective: check the convenience, ease of use of one or two prototypes
Methodology: verbal data collection and observation, video clips editing.

PRODUCT EFFICIENCY TESTS
Objectives: check the product’s efficiency with the target population.
Methodology: qualitative, qualitative and quantitative or quantitative evaluation in a real-life situation.

CLAIM TEST
Objectives: check that the claim, the benefit is well perceived when the product is used, identify the strengths and weaknesses of a product when used
Methodology: at home test, telephone or face-to-face evaluation interviews

Objective: validate that the developed product fits well into consumer practices and uses.
Methodology: online bulletin board lasting one to three weeks with individual phases and collective discussions phases.

Objective: evaluate the satisfaction and emotions generated by the fragrance or fragrances (perfumes, household products, cosmetics…).
Methodology: implicit and explicit measures assessed at home, in olfactory rooms or cabins.

Objectives: map the entire category and position your product in the competitive environment, identify the axes structuring the sensory space, identify the sensory characteristics of your product versus the competition.
Methodology: making sensory profiles of 15 to 20 products with a trained and controlled panel of experts, ACP, …

Objectives: establish an exhaustive sensory identity card of the product and explore its sensory asperities in relation to the market.
Methodology: static (QDA, spectrum and free choice) and dynamic (DTS, time intensity) profiles.

Objective: quickly identify typical and differentiating sensory attributes from one product to another.
Methodology: Cata, Rata, profils flash, napping and free sorting.

Objectives: establish an identity card and the kinetics of the perfume (blooming effect, holding) and explore its olfactory asperities in relation to the market.
Methodology:  static (QDA, spectrum and free choice) and dynamic (SDRs, intensity time)
Evaluation at the outlet, on different supports (skin, linen, different surfaces) and at different times (4 hours, 8 hours, etc.).