Established in 2007, the Laboratory first passed the competency accreditation review by the China National Accreditation Service for Conformity Assessment (CNAS) in June 2010. It currently holds accreditation for 14 parameters and 29 standards, covering both sensory and physicochemical analyses. In September 2024, it was approved as a Key Laboratory by the State Administration for Market Regulation, becoming an integral part of the National Quality Infrastructure (NQI). It serves as a national source of foundational data, a hub for new technology development, and an authority in establishing scientific theories and authoritative standards in the field of food sensory analysis.
Focusing on "food sensory quality and standards", the Laboratory centers on product flavor as well as the sensory characteristics and preferences of the Chinese population. It integrates sensory analysis, instrumental analysis, E-senses, and sensometrics to conduct research in three main areas:
1. Principles of Sensory Evaluation and Standardization Techniques
2. Market Acceptability Testing of Sensory Quality and Optimized Design
3.Digital Characterization of Sensory Quality and Quality Identification
The laboratory develops advanced standards, testing methods, and certification systems, strengthening the national quality infrastructure in the sensory field and leading the interactive development of flavor sensory technology innovation and standardization.
The laboratory has established a comprehensive technical system for the standardization of sensory analysis in China, encompassing "standards + operating procedures + application guidelines + software systems + reference samples". It has built a flavor preference database covering the distribution characteristics of the most preferred tastes, flavor consumption preferences, taste intensity preferences, and taste sensitivity among the Chinese population, providing foundational data and technical support for food sensory analysis.
The Laboratory offers specialized technical services for representative domestic and international food and non-food companies, such as P&G, Yili, Nestl? and Philips. These services include product sensory quality evaluation, characteristic flavor analysis, sensory-driven product optimization, sensory claim substantiation, and flavor label design. These efforts have yielded significant economic and social benefits, received widespread recognization, and established the Laboratory as a leading national center for sensory analysis standardization research and authoritative third-party technical services.
Contact Information
Contact Person: Wang Houyin
Phone: 010-57825156
Email: wanghy@cnis.ac.cn