Sensory Evaluation Techniques

Abstract

Sensory evaluation serves as a cornerstone in food science and technology, offering invaluable insights into consumer perceptions, preferences, and acceptability. The chapter comprises the principles of sensory evaluation, importance of human perception in assessing food attributes such as appearance, aroma, flavor, texture, and overall liking. Various methodologies employed in sensory evaluation are explored, ranging from discriminative tests to descriptive analysis for detailed characterization of sensory attributes. These assessments offer insightful information for the food industry's product development, quality assurance, marketing plans, increasing consumer expectations and competitiveness in the market. Practical considerations in sensory evaluation, including sample selection, panel training, and experimental design, are examined in to ensure rigor and reliability in sensory studies. It is a comprehensive resource for researchers, practitioners, and students to understand the principles, methods, and applications of sensory evaluation in the context of food products.