Sensory Analysis

Sensory Analysis

Sensory Analysis

CONTACTS: Barbara Alfei - Laboratorio di Jesi
Telephone: +39 (0)71 808319 - (0)71 808311 - (0)71 808400
Email: This email address is being protected from spambots. You need JavaScript enabled to view it. - This email address is being protected from spambots. You need JavaScript enabled to view it.

The ASSAM sensory analysis laboratory located in Osimo Stazione (An), Via dell' Industria 1, defines the sensory profiles of experimental trade products and samples within specialised projects. Moreover a panel of selected and trained judges assess the compliance of the sensory properties of PDO and PGI products with the product specifications The laboratory is organized in sectors:

The regional Panel “ASSAM-Marche”, which in 2004 was recognized by the IOOC (International Olive Oil Council) and by the Ministry of Agriculture, officially evaluates virgin olive oils to provide for:

  • trade classification of virgin olive oils (compliant with Reg. CE 2568/91 as amended);
    the optional additional sensory properties in labels;
  • variety characterization (within the National Review of monovarietal olive oils);
    certification as Marche Region PGI extra virgin olive oils;
  • collaboration with research institutes, olive growing associations and tasters
  • support to farms.


1. Product features Analysis:

  • Assessment of honey sensory properties;
  • Assessment of bear sensory properties.

2. Compliance audits on product specification:

  • Compliance assessment of sensory properties of “PDO “Casciottad’Urbino” (soft cheese);
  • Compliance assessment of sensory properties of PGI “Ciauscolo” (soft pork sausage)

3. Carried out characterisation trials:

  • sensory profile definition of “Vino di Visciola” - Wine from sour cherry (typical sweet wine of Marche Region);
  • sensory profile definition of the artichoke of Montelupone;
  • sensory profile definition of the prosciutto of the Marche Region (dry-cured ham);
  • sensory profile definition of typical products of the Isernia Province (cheeses and truffles);
  • enhancement study of the “Marchigiana” cattle breed.


Sample submission
the Sensory Analysis Laboratory belongs to the Regional Agrochemical Centre. Its submitting office is located in Jesi, Via Roncaglia n. 20. Sample will be accepted only in the sample reception office of Jesi.

Opening hours:
Monday to Friday: 8,00 a.m.-1,00 p.m.
Tuesday and Thursday: 2,30 p.m. - 04,00 p.m.

Sample submission forms and instructions for samples' taking and submission, will be provided. They are compliant with the current legislation and reference literature in order to guarantee the proper samples' taking, conservation and representativeness.

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ASSAM Headquarter

ASSAM - Agency for Agro-food Sector Services of the Marche Region

Via Industria, 1 - 60027 Osimo Stazione (AN) - Italy
(+39) 071 8081
(+39) 071 85979
 Certified Email:

Monday – Friday: 8:30 a.m. - 12:30 a.m.
Tuesdays and Tuesdays: 3:00 p.m. - 6:00 p.m.

 VAT Registration Number 01491360424
 REA AN 148671

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