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GL STEVIA Professional Evaluation Team


Sensory evaluation is a complicated subject and is critical to the R&D and production of food and beverages nowadays. However, the sweetness evaluation of stevia has always been a problem. Compare to that, the sweetness evaluation for other sweetener such as sucralose, erythritol and sodium cyclamate is quite simple for the few specification. The product consistency can be achieved by controlling the product purity.

      GL’s Professional Evaluation Team

Per the strict demand of taste consistency from customers, GL Stevia’s professional evaluation team is established. It mainly    works on the taste evaluation of sweeteners and thus taking a    series of according measures. The RM sensory evaluation team of GL Stevia is composed of 7 persons selected from the 70 staff of the company.

The regular team members have undergone three rounds of qualification testing. They are: the resolution blind test of sweetness intensity; the matching blind test of sweetness memory; and the training of identification as well as description of sweetness, sweetening speed, aftertaste, licorice taste, bitterness and lingering.   

As to the sweetening speed and the aftertaste that are especially paid attention by the food and beverage industry, the evaluation team takes other sweeting substances as reference and marks the scores from 0-10 when taking sodium cyclamate, erythritol and sucralose as references.

        Sensory Qualification Test

 Tests: Three-point test method, directional selection meth  od, sequential sorting method, sensory description method.                                                                                                   Three-point test method: Finding the sample that have a   different taste than the other two.                                                                                                                                           Directional selection method: Selecting the one with the   weakest sweet taste from the solutions of different concent   ration.                                                                                                                                                                                    Sequential sorting method: Ranking the samples              according to their sweetness.                                                                                                                                                  Sensory description method: Describing the state, colo    r, viscosity, sweet taste, overall flavor, aftertaste of each        sample and also the differences between samples. 

All the tests mentioned above requires the objectivity of sample testing, a relatively sensitive sensory and the ability of description of the team members.

 Training: threshold test, memory test, characteristic         substances identification test.                                                                                                                                             Threshold test: Training the sensory sensitivity by using   different concentration of solutions.                                                                                                                                   Memory test: Finding the sample with the same sweet       taste from the given group of samples.                                                                                                                             Characteristic substances identification test: Resolvin   g different types of sweeteners in water and take sucrose   solution as reference. Let the evaluator identify the differe   nces between solutions and then describe the sensory ch   aracteristics of each type of sweetener solution.


Through all these trainings, the evaluators can have a consistent acknowlegde in product characteristcs, evaluating standard and sensorial intensity. Inspections are conducted regularly, covering the inspection of working effectiveness as well as conclusion’s reliability.

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