Sensory analysis
Tastings, ISO 8586 panel, training, attributes, and reports. AreaCacao's most distinctive module.
What it is
The Sensory analysis module turns chocolate tasting into a quantified, auditable, and defensible methodology for demanding B2B clients. It is built on international standards (ISO 4120, 5495, 8586, 10399, 3972, 13301) and validated by a professional chef.
What it's for
- Validate the sensory quality of every batch or every supplier change.
- Test variants (recipes, origins, techniques) with blind panels and statistical tests.
- Train and certify your own panel according to ISO 8586.
- Produce technical dossiers for premium HoReCa clients, importers, or audits.
Pro plan and above. The entire internal sensory module requires the Pro plan. On the Starter plan you'll see an aspirational showcase of the module with a call to subscribe; the work areas unlock when you upgrade to Pro.
The module hub
The entry screen is the hub (/sensory-analysis). It brings together the module's eight areas as navigable tiles (some with a Live or New badge):
My evaluations · Shelf life studies · Batches · Compound products · Panelists · Attributes · Protocols · Dossiers.
With the Pro or Studio plan, the hub also shows a band with four real metrics from your account: Evaluations this month, Active batches, Shelf life alerts, and Dossiers.
Full details in Sensory module hub.
How it's organized
These are the areas and concepts we document. Start with the hub or with the tasting, depending on what you need:
Module hub
Where do I begin? The module directory: the 8 areas and this month's metrics.
Tastings (Evaluations)
The list of your tastings and the entry point to create one.
Create a tasting
The 7-step wizard, from the test type to launch.
Descriptive tasting
What's the most common test? Panel profile on a 0-10 scale with a spider chart.
Test types
Which test do I choose? The 11 methodologies and when to use each one.
Digital evaluation
The taster evaluates from their phone, with no app and no login.
Panelists
Adding your panel, ISO 8586 calibration, and guest mode.
Training
How do I qualify my panel? Basic taste recognition and 3-AFC thresholds.
Protocols
Catalog of System attributes and custom protocols.
Attributes
Hierarchical attribute tree and editable aroma wheel.
Shelf life studies
How long does it last sensorially? Evolution curves and expiry threshold.
Compound products
5-level evaluation for filled bonbons, dragées, and bars.
Batches
Traceability for cocoa batches and purchases; links each evaluation to its physical batch.
Sheets and labels
Printable A4 sheet for the panel and Avery L7160 labels for the booth.
Reports
Spider chart, results table, and statistical aggregation.
Dossiers
The technical report you hand to your B2B client.
Standards
Which ISOs we support and where they apply.