What is the difference between sensory analysis and tastings? What is important when selecting assessors? What are the benefits for producers, marketers and consumers when use is made of sensory analysis? The are the most recurring errors when identifying aromas? Who is a sensorialist? And a lot more was discussed with our guest, Luigi Odello:
Oenologist, journalist, adjunct professor at Italian and foreign universities, founder of Odello Associati, president of the Centro Studi Assaggiatori and of the Istituto Internazionale Assaggiatori Caffè, managing director of Narratori del Gusto (Taste Storytellers), Istituto Eccellenze Italiane Certificate and Istituto Internazionale Chocolier, academic secretary of the International Academy of Sensory Analysis, member of the board of directors of Absis Consulting, Istituto Nazionale Espresso Italiano and Istituto Nazionale Grappa, coordinator of the Conferenza delle Accademie and of numerous scientific committees, director of L'Assaggio, Sensory News, Coffee Taster and Grappa News.
During his career he gained particular skills in sensory analysis and in the implementation of innovation in companies, dedicating particular insights to neuro-linguistic programming and transactional analysis. In the university field, he has spent over 300 hours a year of lessons and is supervisor or co-supervisor of over 100 degree theses and author of numerous publications.
He also wrote 51 books and collaborations with the most important magazines in the sector of sensory analysis. He is speaker at numerous conferences both in Italy and abroad.
The episode is recorded in Italian, but you can read an English summary here: https://www.cigarsense.com/sensory-analysis-or-tastings/
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