Sensory Evaluation in Food Science

Study Notes

Goals and Objectives

The main goal of sensory evaluation is to understand the human perception of products.

History of Sensory Evaluation

Sensory evaluation shifted towards more specialization and innovation in the 20th century.
A significant development in sensory evaluation during the 1930s was the focus on food flavors.
The American Association for the Advancement of Science sponsored a symposium on food flavors during the 1930s.
The first book on sensory evaluation, published in 1965, focused on the principles of sensory evaluation.

Role of Technology

The use of computers to facilitate sensory evaluation studies began in the late 20th century.

Product Development

The main purpose of sensory evaluation in product development is to understand consumer preferences and opinions.

Types of Testing

Hedonic testing involves consumer evaluations based on their preference without the need for panel training.
Objective testing aims to determine the physical and chemical characteristics of products.
Subjective testing evaluates the human perception and emotional response to products.

Marketing

Sensory evaluation plays a crucial role in marketing by providing insights into consumer preferences and opinions.

Sensory Testing

Descriptive testing evaluates sensory attributes by a trained panel to specify differences between products.

Description

Explore the scientific method of sensory evaluation used to analyze and interpret responses to food products perceived through the senses like taste, smell, and touch. Discover the multidisciplinary nature of sensory evaluation incorporating inputs from various fields.