All Member Forum

Hi all,

I'm refining the Robinson Test (Sensory - Robinson, EN 1230-1/-2, DIN 10955) currently used at my workplace to assess odour transfer from packaging into wine. Because the closure is a natural cork rather than a hermetic seal, we need a method that reflects real-world exposure conditions.

I've noted several iterations of the test in use across industry and would appreciate input from peers on what has worked best in practice.

Specifically, I'd welcome recommendations on:

• Chocolate format used (whole pieces, thin slices, shavings, or other simulant)
• Assessment method (paired comparison, triangle, extended triangle, or descriptive panel)
• Exposure duration and conditioning environment
• Panel size, training level, and scoring scale applied
• Any other adaptations you've found improve accuracy, repeatability, or comparability

Any guidance on what best supports a defensible and reproducible outcome would be much appreciated.

Thanks in advance,

Danielle