Sensory Analysis
ReportWORLD QUALITY AWARDS 2024

Sensory Analysis Report
Jury of the 63rd World Selection 2024 of Food Products

Meika Syaron
Syaron Kanyodo, Ltd2012

has been granted aGrand Gold Quality Award“A delightful treat for coffee enthusiasts
The Jury of the 63rd World Selection 2024 of Food Products

Evaluation criteria:
Visual Aspect

Aftertaste

The product presentation, colour,shape, size, structure, brilliance,density, aeration, etc.

The taste persistence in mouth,
intensity of aromas and residual
taste, etc.

Odour

Texture & Mouthfeel

The bouquet (set of olfactorynotes), complexity, harmony,intensity, odours (fruity, vegetal,marine, milky ,...), off-notes, finesse,etc.

The product granularity, firmness,moisture, dryness, fracturability,
cohesiveness,chewiness,
viscosity, elasticity, etc.

Taste & Aromas

Packaging

The taste typicity, harmony,complexity, aromas, bitterness,sweetness,saltiness,acidity,umami, etc

The label information, protectionof the product, materials used,ease of use, etc.

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1Comments and Observations
Jury of the 63rd World Selection 2024 of Food Products

Meika Syaron
Syaron Kanyodo, Ltd2012“A delightful treat for coffee enthusiasts
The Jury of the 63rd World Selection 2024 of Food Products

Jury comments and observations:
The product comes packaged in a box with each of theportions individually wrapped for added freshness andconvenience.
Regarding the visual appearance, the product boasts agenerous amount of filling and a fine layer of sponge cakewhose appealing thickness promises a satisfying bite,
according to the jurors.
In terms of the olfactory profile, experts detected pleasantbut subtle hints of coffee, adding to the anticipation of thetasting experience.
Upon tasting the product, evaluators noted the well-balanced flavours of coffee and beans,with a refreshing quality that prevented the palate from being overpowered by sweetness.
As far as the texture is concerned, the product stands out with its soft and airy consistency,
although some panel members observed a slight floury texture from the beans, which wasconsidered acceptable. Overall they were very pleased with the texture.
The aftertaste left a lasting impression, characterised by its elegance and length on
the palate. Likewise, panellists appreciated the pleasant notes of wasanbon sugar that
harmoniously blended with the coffee.

This report is a summary of expert opinions drawn up during the group discussion following the individualevaluations carried out by the different experts. Unless otherwise specified, this report only includes the shared
opinions that reflect a consensus among the different experts.

www.monde-selection.com

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Appendix Documentation
Jury of the 63rd World Selection 2024 of Food Products

Evaluation Approach
Monde Selection aims to deliver the most impartial andindependent evaluation. The evaluation procedure takes
into account not only sensory qualities such as taste,aroma, texture, flavour, sensation in the mouth or any otherrelevant organoleptic criteria, but also other importantparameters for the consumer such as ingredients used,clarity of information about the composition of the product,
packaging, user-friendliness for preparations, instruction
sheets, etc. This methodology guarantees a fair and global
analysis for the consumer.
The evaluation goes far beyond regular tastings. Prior to the evaluation, each product’s
information is analysed to be presented to the jury precisely for what it claims to be. Monde
Selection’s food jury also takes time to share their knowledge and experiences while carefully
evaluating each product individually without comparing it to another.
The evaluation sessions take place over a period of four months during which our juries taste
a limited number of 25 products per day to preserve the experts’ palate and taste perception.

Jury Experts
To guarantee an objective assessment, our jury
members fill in, in a strict independent way,the evaluation forms which include up to 25
parameters to establish the quality profile of theproduct.
All are qualified professionals carefully chosen
for their skills and integrity.
Monde Selection can count on the cooperationof eminent professionals such as Michelin
starred-chefs, Euro-Toques, members of
the Mastercooks of Belgium., internationallyrenowned pastry and chocolate makers, nutrition
consultants and specialized gastronomical
critics.

www.monde-selection.com

3Appendix Documentation
Jury of the 63rd World Selection 2024 of Food Products

Organoleptic Criteria
The evaluation of the product takes into
account the instrinsic quality of the productaccording to international standards
such as ISO Norms (5492:2008), legal
prescriptions and industry guidelines.
The evaluation forms include up to 25
parameters that vary depending on thetype of product.
Upon specific request by the experts,
additional scientific support or verification
through laboratory analysis may be
conducted.

Quality Labels
The final result is a ponderation of eachcritera and determines the quality
level. Products with a final result ofminimum 60% are awarded a quality
label by the juries of Monde Selection.
This label allows the company todemonstrate the excellent quality of its
products in a neutral and professionalmanner.
In addition to the Quality Awards, Monde
Selection awards the effort of companies
that distinguish themselves by thequality of their products over several
years by granting them Prestigious
Trophies namely the “25 Years Trophy”(25 consecutive years), the “Crystal
Prestige Trophy” (10 consecutive years),
and the “International High QualityTrophy” (3 consecutive years).

2012

The product obtains
a final result between
90% and 100% in theevaluations

The product obtains
a final result between
80% and 89% in theevaluationsSELE
DEBRUXELLES CONTIMONSINCE 1961

BRONZE

AWARD

The product obtains
a final result between
70% and 79% in theevaluations

www.monde-selection.com

The product obtains
a final result between
60% and 69% in theevaluations

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