Sensory Analysis and Consumer Preference: Best Practices.

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2023-03-27 DOI:10.1146/annurev-food-060721-023619

M A Drake, M E Watson, Y Liu

引用次数: 2

Abstract

Sensory science is a multidisciplinary field that encompasses a wide variety of established and newly developed tests to document human responses to stimuli. Sensory tests are not limited to the area of food science but they find wide application within the diverse areas of the food science arena. Sensory tests can be divided into two basic groups: analytical tests and affective tests. Analytical tests are generally product-focused, and affective tests are generally consumer-focused. Selection of the appropriate test is critical for actionable results. This review addresses an overview of sensory tests and best practices.

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感官分析和消费者偏好:最佳实践。

感觉科学是一个多学科领域，包括各种各样的既定和新开发的测试，以记录人类对刺激的反应。感官测试不仅局限于食品科学领域，而且在食品科学领域的各个领域都有广泛的应用。感官测试可分为两大类:分析测试和情感测试。分析测试通常以产品为中心，而情感测试通常以消费者为中心。选择合适的测试对于可操作的结果至关重要。本文综述了感官测试和最佳实践。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.