Sensory Analysis
Sensory analysis deals with all the methods used to evaluate the organoleptic qualities of a raw material or a finished product (smell, touch, vision, etc.) downstream.
It helps to guide the development of new products or to compare products with each other, by translating consumers’ subjective perceptions into objective methods.
It is carried out by groups of 15 “judges” selected and trained (4 to 6 days of basic training and a weekly periodic “training”) to evaluate cosmetic criteria such as radiance, penetration, softness, spreading, tingling, make-up removal power, etc… This test is carried out in IEC Japan only.