Technology applied to the world of tastings


Tecnología aplicada al mundo de las catas

The word tasting comes from the Latin captare (“to take, to grasp”). According to the Royal Spanish Academy, tasting is defined as “the action of tasting a food or beverage with the objective of examining its flavor or quality”. You have probably heard of wine tasting, the most traditional of tastings. However, there are many products that can be tasted and rated by those who taste them. Moreover, having the support of technology in this process is a great experience for those who participate in the tasting process.

In addition to wines, we can mention for example beer, even rum or sherry and even water! Although it sounds strange and surprising for being colorless, odorless and tasteless, each type of water has subtle particularities that make the water different, being found natural mineral water, spring water or purified water.

Foodstuffs have also become the protagonists of the tastings. Among them are the different varieties of cheese, the typical croquettes, chocolate in its different variants, honey, olive oil, even bread!

Although tastings of other products have started out imitating wine tastings, little by little each product is gaining its own character. For example, chocolate tastings are incorporating new elements, making them more interactive and expanding the tasting process. In this sense, those who attend the tastings participate not only by tasting the chocolate, but also by tempering the chocolate and even producing it as part of the tasting session itself.

In addition to learning, gastronomic tastings are a true sensory experience. They can be both serious and technical sessions, with well-trained professionals, such as a sommelier. However, they can also be informal and fun experiences to learn without having to know anything beforehand.

In order to carry out this type of tasting, a series of phases are gone through, generally comprising the visual phase, the olfactory phase, the gustatory phase, and the tactile phase. Technology can be very useful in specifying the attributes to be considered for each product.

CATAPP, developed by Dimensiona, allows a playful experience through which the organizer of the tasting uploads the criteria to be evaluated about the product to be tasted or tasted and the data of the tasters. Each participant accesses through a QR code from the cell phone and can rate the samples according to an already loaded card. Learning about the different foods and beverages we are passionate about is very easy and fun with CATAPP.

This mobile application for the organization of tasting events, allows you to customize the criteria defined to score the product being tasted, which is key because the attributes of each product differ from each other. Attributes can be as specific as required. For example, when tasting honey, characteristics of the local flora can be recognized.

Logically, organizing a tasting can pursue different objectives, such as promoting a product, promoting a service, providing a recreational experience, etc. In Dimensiona we have digital professionals to advise you in your food and beverage business, and contribute to generate the best tastings according to your own objectives.

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Technology applied to the world of tastings