The first dictionary of sensory analysis arises: over 700 terms to express perception

Over 700 terms to express perception, 70 works consulted to include definitions from other authors, the molecules which generate stimuli and their formation pathways, insights into smell classification, descriptor categorization for creating sensory profiles, and much more: after 20 years of creation and implementation exclusively for internal purposes, Centro Studi Assaggiatori - Study Center Tasters is now making “Sensorium”, the first dictionary of sensory analysis, available to everyone.
“About 20 years ago, we began gathering the terms we used in sensory analysis for the tests we were conducting. These came from judges of various backgrounds: trained taste professionals (sommeliers, tasters from different schools, enthusiasts), technicians (enologists, technologists, academics, etc.), and everyday people who approached our world through consumer testing - explains Luigi Odello, president of the Centro Studi Assaggiatori -  thus, “Sensorium” arose, the space where sensory data becomes word, the place where perception takes shape through vocabulary, memory, culture, and interpersonal relationships. For many years, we kept the tool for internal use, refining and expanding it, also with the help of numerous students who worked with us on their undergraduate or master theses. The idea of opening it up to those involved in sensory sciences was present from the beginning because perception is almost always expressed through words. And, from this perspective, not only different schools often disagree and use jargon that is incomprehensible to the general public, but incorrect translations of English terms have also complicated matters, sometimes heavily. Over time, we realized that “Sensorium” will never be finished, because sensory language itself evolves. Moreover, we have abandoned the presumption of creating a dictionary without errors. That is why we invite users to contribute by suggesting improvements”.
“Sensorium” arises with the aim to be a helpful resource for everyone, but especially for trained taste professionals, marketing and communication specialists, and quality and Research&Development managers who are often tasked with creating evaluation forms, leading panels, and writing reports. Part of the dictionary is freely accessible, while full access requires an annual support contribution. Interaction with the sensory community begins immediately, with a quick test: those who complete it by October 15, 2025, will receive a complimentary copy of the e-book “Food: strumenti grafici per il trasferimento della conoscenza”. - “Food: graphic tools for knowledge transfer”.
Centro Studi Assaggiatori, founded in 1990, operates with a methodological and knowledge-transfer approach in the field of sensory sciences. In partnership with Good Senses, it works across five areas: publishing, sensory analysis testing, training, nonprofit organization management, and research. Publisher of L’Assaggio, Sensory News, Coffee Taster, and over twenty books, it conducts tests on hundreds of products and training programs for hundreds of students each year.