Compusense Research

Advancing Sensory Science Since 1986: Research Drives Everything We Do

Our business is grounded in disciplined research, and we’re committed to conducting innovative work that keeps us – and our clients – at the forefront of consumer and sensory science. We recognize the role that principles and best practices play in driving positive outcomes. It’s this balance of progressive thinking and industry standards that defines our approach to sensory and consumer research, and helps our clients feel confident about their go-to-market strategies.

We’re always open to collaboration to help further the field and develop new methodologies.
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Explore Our Latest Research

Computers and the Internet in sensory quality control

Computers and the Internet in sensory quality control Computer technology is changing rapidly as is the scope and use of the Internet.

September 21, 2002
Peer Reviewed Paper
Quality Control
Software Features
Data Analysis

Compusense® commuter

There are three technical issues that inhibit remote sensory analysis data collection.

June 16, 2002
Oral Presentation
Software Features
Consumer Testing
Online Questionnaire

Descriptive sensory analysis of smoked turkey breast using response surface methodology

Descriptive sensory analysis of smoked turkey breast using response surface methodology.

July 22, 2001
Poster
Descriptive Analysis
Meat
Statistics

Temporal attribute discrimination

Analytical sensory profiles are used to guide new product development, match products, and determine the effect of raw material and process changes.

June 10, 2000
Oral Presentation
Temporal Methods
Temporal Order of Sensations (TOS)
Trained Panel
Texture

The biobone reactor - an immobilized enzyme-system

Canadian Institute of Food Science and Technology Journal-Journal de l’Institut Canadien de Science et Technologie Alimentaires , 21(4), 363.

October 22, 1998
Peer Reviewed Paper
No items found.

Effective discrimination of meat tenderness using dual attribute time intensity

Effective discrimination of meat tenderness using dual attribute time intensity We examined the effectiveness of Dual Attribute Time Intensity (DATI)...

February 15, 1998
Peer Reviewed Paper
Time Intensity
Dual-Attribute Time Intensity (DATI)
Temporal Methods
Meat
Texture

Dual attribute time intensity sensory evaluation: a new method for temporal measurements of sensory perceptions

Dual attribute time intensity sensory evaluation: a new method for temporal measurements of sensory perceptions Dual-attribute time-intensity was...

July 15, 1997
Peer Reviewed Paper
Time Intensity

On-line probe prediction of beef toughness, correlating sensory evaluation with fluorescence detection of connective tissue and dynamic analysis of overall toughness

On-line probe prediction of beef toughness, correlating sensory evaluation with fluorescence detection of connective tissue and dynamic analysis of...

May 21, 1997
Peer Reviewed Paper
No items found.

Temporal aspects of perception of juiciness and tenderness of beef

Temporal aspects of perception of juiciness and tenderness of beef This study evaluated temporal differences amongst panellists in perception of...

February 15, 1997
Peer Reviewed Paper
Temporal Methods
Time Intensity
Meat
Texture
Trained Panel

Dual attribute time intensity measurements of sweetness and peppermint perception of chewing gum

The relationship between duration and maximum intensity of sweetness and peppermint flavour of chewing gum was explored using dual-attribute...

May 15, 1996
Peer Reviewed Paper
Time Intensity
Dual-Attribute Time Intensity (DATI)
Temporal Methods
Trained Panel

Relationship between sensory time intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness

The relationship between the perception of tenderness, chewing activity and instrumental compression was explored by time-intensity, electromyography...

February 15, 1996
Peer Reviewed Paper
Time Intensity
Temporal Methods
Meat
Texture
Trained Panel

An objective numerical method of assessing reliability of time intensity panellists

An objective numerical method of assessing reliability of time intensity panellists A measure of the reliability (T-IR) of time-intensity measurements...

October 15, 1995
Peer Reviewed Paper
Time Intensity

Dual vs. single attribute time-intensity: what can multitasking do for you?

Dual-attribute time-intensity is a new technique for evaluating the perception of two sensory attributes simultaneously.

July 30, 1995
Poster
Time Intensity
Dual-Attribute Time Intensity (DATI)
Temporal Methods
Trained Panel
Software Features

The effect of line orientation on the recording of time-intensity perception of sweetener solutions

The effect of line orientation on the recording of time-intensity perception of sweetener solutions A trained time-intensity panel was used to evaluate...

February 15, 1995
Peer Reviewed Paper
Time Intensity
Temporal Methods
Trained Panel

Time intensity methodology for beef tenderness perception

The Time-Intensity technique for measuring tenderness of bovine psoas major, longissimus dorsi, semitendinosus and shank was assessed.

September 16, 1993
Peer Reviewed Paper
Time Intensity
Meat
Temporal Methods
Texture
Trained Panel

A response-surface investigation of the effects of sodium-chloride and tripolyphosphate on the thermal-properties of beef muscle

A response-surface investigation of the effects of sodium-chloride and tripolyphosphate on the thermal-properties of beef muscle A response surface...

February 22, 1992
Peer Reviewed Paper
Meat
Sensory Instrumental Relationships

Influence of sodium, potassium and magnesium-chloride on thermal-properties of beef muscle

Sodium, potassium and magnesium chloride, at 1.25, 2.50 and 5.00%, were studied using differential scanning calorimetry.

January 22, 1991
Peer Reviewed Paper
Meat
Sensory Instrumental Relationships

Sodium Reduction in Poultry Products: A Review

Sensory science research examining sodium reduction in poultry products a review methodologies and applications.

February 21, 1989
Peer Reviewed Paper
Meat

Experimental-design for computerized sensory analysis

Canadian Institute of Food Science and Technology Journal-Journal de l’Institut Canadien de Science et Technologie Alimentaires , 20(5), 315.

December 22, 1987
Peer Reviewed Paper
Sensory Evaluation
Software Features

Bone as a possible support material for the immobilization of enzymes

Bone as a possible support material for the immobilization of enzymes.

December 22, 1987
Peer Reviewed Paper
Meat