Abstract
The purpose of this paper is to explain the principles and methods of the sensory evaluation. Then this paper analyses the factors influencing sensory evaluation. Thirdly mentioned in this paper is the procedure for selection and training of panel members. Sensory evaluation in product development and quality control is discussed and last but not the least the regulations and introduction to international food legislation is explained in detail in the report.
What is sensory evaluation?
Sensory evaluation has been defined as a “scientific discipline used to evoke, measure, analyze and interpret sensations as they are perceived by the senses of sight, smell, taste, touch and hearing”. The practice was elevated to the realm of science largely because its practice can be made as precise as an instrument giving results which are consistent, reliable and valid. (Abbott et al. 1993)
Principles of Sensory Evaluation and methods in sensory evaluation
The overriding principle of sensory evaluation is to match the sensory technique with the problem at hand. This requires a logical decision-tree approach to test design. Most questions about perception of flavors or products will fall into three categories. First, people want to know, "Are these two products different?" This calls for the overall difference test, also referred to as a discrimination test. These tests usually take the form of a forced-choice procedure, where participants are asked to select one choice from among a set of products in which only one is physically different from some standard sample. The second common question is, "How are they different?" In other words, the goal is to specify, in perceptual terms, how products differ, in what qualities have they changed and to what extent. This set of procedures is referred to as descriptive analysis. (MacFie, 1990)...................
