Batch sensory control: “Does this batch taste as it should?”

The challenge

In the food industry, standardised processes do not guarantee an identical sensory experience from batch to batch. The manufacturer was seeing small production variations: supplier changes, machine adjustments and differences between shifts could affect flavour, texture or aroma.

These variations were difficult to detect in time without a formal sensory-control system. Release decisions relied on informal tastings or physicochemical criteria that did not fully capture what consumers perceived.

The Quality team needed a way to:

• Evaluate each batch quickly.
• Identify sensory deviations in time.
• Document results for audits and traceability.

The solution

The manufacturer used Sensesbit to introduce digital sensory checks for each batch. The workflow allowed the team to:

• Record each evaluation, including the date, assessors and specific attributes.
• Run quick internal panels from a tablet or mobile device as part of daily work.
• Identify sensory deviations against the standard product or historical reference.
• Visualise patterns of variation using radar charts and trends by attribute.
• Generate reports for audits and quality presentations.

Each batch was linked to a sensory history, extending traceability beyond physicochemical measurements.

The results

Sensory evaluations gave the team data to support batch-release decisions and reduce reliance on subjective judgement.

The team identified a recurring aroma deviation linked to a spice supplier and corrected the issue before it affected consumers or the brand.

Sensory traceability became a useful resource for audits and quality reviews, helping the production team work towards consistent product standards.

With Sensesbit, sensory control became part of the quality system, supporting consistency from batch to batch.