Affiliation:
1. Kaunas University of Technology, Lithuania & Institut National de Recherche Pour L'Agriculture, La Pêche et L'Environnement (INRAPE), Moroni, Comoros
2. Kaunas University of Technology, Lithuania
Abstract
It has become increasingly challenging for food and beverage industries to manufacture products that meet consumers' demands and preferences. Safety, quality, and convenience are among the top priorities for today's smart consumers. On one hand, food manufacturers need to understand how their products are perceived by consumers at first glance in order to succeed in the market. For instance, an unusual appearance or a bizarre smell of a food product can ultimately lead to a total rejection by customers. On the other hand, uncovering the fundamental concepts of sensory science will advance food processing by targeting specific needs and expectations. This chapter reviews the primary attributes of sensory evaluation, the human senses and their role in sensory science, and applications of sensory technology in product development.