EUROSENSE 2026

Understanding the sensory complexity of innovative breads

How can we capture and describe the sensory characteristics of bread made with alternative protein flours?

As part of EuroSense2026, the LACASS research group presented work carried out within the CIPROMED Project, focusing on the development of a standardized Quantitative Descriptive Analysis (QDA) approach for evaluating bread quality.

Through a trained sensory panel, 26 sensory descriptors were identified to characterize key aspects such as appearance, aroma, texture and taste, providing a structured way to compare innovative bread formulations.

A great example of how sensory science can support the development of more innovative and sustainable food products.