The jury of the International Taste Institute includes more than 200 professional independent taste experts from more than 20 countries who are members of well-known associations of chefs and sommeliers. In addition, each member of the jury is carefully selected based on their own tasting experience, having been highlighted by chef and sommelier competitions or by top institutions such as Le Guide Michelin and Gault & Millau.
"Light and refreshing water with a pleasant structure and a hint of salinity on the palate. The aromas are pure and elegant."
Each product is evaluated according to 5 international Hedonic Sensory Analysis criteria pursuant to AFNOR XP V096A standards – first impression, visual appearance, aroma, taste, texture (food products) or aftertaste (drinks).
First impression
The first impression is a very important evaluation, as it indicates the jury’s general impression of the product before commencing its systematic analysis. The jury is asked to provide an overall spontaneous assessment of the product. This score is of great importance in the calculation of the total number of points.
Visual appearance
Visual appearance describes the visual quality of food and beverages. Parameters such as colour, transparency and presence of residues are evaluated. The visual characteristics of water must comply with the standard of the category.
Aroma, smell
The jury also evaluates the smell of the water – it helps determine the freshness of the drink. Smell is one of the most important factors influencing the choice of drinks. The smell is also essential in the perception of the taste of the product.
Taste
Taste describes the aromas that we feel with the tongue. 5 main types of taste sensations - sweet, salty, sour, bitter and umami have been distinguished. Taste is closely related to the aroma perceived by the organs of senses and their impact on the overall perception of the product.
Aftertaste
Aftertaste is the feeling that remains in the mouth after swallowing a drink. It can be different; its duration and intensity may vary depending on the product. A pleasant aftertaste indicates the quality of the product.
To ensure truly objective assessment, tastings are conducted in complete silence, without seeing the product packaging and brand. The members of the jury are prohibited from making subjective or false judgments; each individually provides thoughtful feedback and advice on product improvement, based on their long-term experience in evaluating the taste of products.
Product samples are never compared with each other; they are always evaluated based on their individual characteristics. The experts, chefs and sommeliers of the International Taste Institute know only the product category they are evaluating. Water and other food and beverage samples are prepared and presented to the jury in the same way – in natural light from transparent or white containers, ensuring a consistent analysis process. And the process of serving them takes place according to a strict protocol.
The International Taste Institute also cooperates with accredited laboratories to test the chemical and physical components of the products, thus making sure that the quality of the sample corresponds to the quality of the product available to the consumer.
The International Taste Institute is an international organization founded in 2005 with the aim of helping food and beverage manufacturers improve the taste and quality of their products. Based in the Belgian capital Brussels, the company is run by food enthusiasts who are proud to work with over 200 of the world’s best chefs and sommeliers.
Since the establishment of the International Taste Institute, several thousands of food products and beverages from all over the world have been evaluated.
