International Taste Institute

Professional blind tastings, for a rigorous and objective sensory assessment

The robustness and impartiality of our sensory evaluations are built on a controlled methodology designed to minimize avoidable sources of bias and ensure consistent assessment conditions. While sensory evaluation inherently relies on human perception of taste, our methodology provides a structured framework for assessing each product as independently and impartially as possible. Our assessment methodology is aligned with internationally recognized principles of sensory analysis, including the general methodological framework described in AFNOR NF V09-501.

Tastings are conducted blind and in complete silence. Assessors receive no information that could influence their perception of the product: the brand, producer name and packaging are concealed, and only the information required for a valid category assessment is provided. Each product is evaluated according to five defined sensory criteria: first impression, vision, olfaction, taste, and texture (for food) or final sensation (for beverages).

Products are never compared against one another. Each sample is assessed independently on its own intrinsic sensory characteristics. Jury members evaluate the product beyond their individual preferences, drawing on their professional culinary and sensory expertise to provide a reasoned assessment and constructive feedback.

Prepared, presented, and served with care

Natural lighting and standard transparent or white chinaware: every product is presented to the jury member in the same way, ensuring a consistent analysis process. The serving protocol we follow is highly precise and always respects the producer’s preparation and serving instructions.

We reserve the right to work with accredited laboratories to test the physical and chemical components of product samples. We do this to make sure that the quality of the sample matches the quality of the product available to the consumer.