Flavor and Sensory Aspects

Sensory evaluation is a scientific discipline that uses humans to measure the acceptability and sensory properties of food and other materials. Sensory properties important in food products include attributes of appearance, odor, taste, and texture. The use of humans as measuring devices is necessary because only humans can define what is “acceptable,” and in many cases, no instrumental or chemical method can adequately measure or replicate the human response. For this reason, sensory evaluation is a vital component in any quality assessment program. In such programs, sensory evaluation can be used to monitor product quality; determine effects of alternative processing, ingredients, or formulations; evaluate packaging; and determine product shelf life. Keywords: sensory evaluation; quality assessment; sensory tests; sensory testing facility; electronic nose; gas chromatography–olfactometery