- "Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products."
Evaluation of food using senses such as taste, sight, smell, touch and sound; understanding how sensory perception influences food quality.
Sensory Evaluation: Sensory evaluation is the process of measuring a sensory attribute of a food or drink by using human senses. It is an important tool used in the food industry to evaluate the quality and acceptability of food products.
Sensory Perception: Sensory perception is the process by which the brain interprets sensory input from the five senses: taste, smell, touch, sight, and hearing. Understanding sensory perception is essential in sensory analysis.
Sensory Panel: A sensory panel is a group of trained individuals who are used to evaluate food products using sensory evaluation techniques. The panel is trained to identify and describe the sensory attributes of a food sample.
Descriptive Analysis: Descriptive analysis is a sensory evaluation technique used to analyze the sensory attributes of a food or drink in detail. The technique involves trained panelists who evaluate the appearance, aroma, flavor, texture, and aftertaste of a product.
Discrimination Analysis: Discrimination analysis is a sensory evaluation technique used to determine whether two or more products are different or similar. The technique involves trained panelists who are asked to identify differences or similarities between products.
Preference Analysis: Preference analysis is a sensory evaluation technique used to determine the preference of a set of products among a group of consumers. The technique involves untrained consumers who evaluate the products based on their personal preference.
Sensory Attributes: Sensory attributes are the specific qualities of a food or drink that can be perceived by the human senses. They include taste, smell, texture, appearance, and aftertaste.
Sensory Thresholds: Sensory thresholds are the minimum concentration of a sensory attribute that can be detected by the human senses. Understanding sensory thresholds is important in sensory analysis to ensure that sensory differences can be detected.
Scaling Techniques: Scaling techniques are used in sensory analysis to quantify sensory attributes. The most common scaling techniques include magnitude estimation, category scales, and hedonic scales.
Panel Training: Panel training is the process of training sensory panelists to evaluate the sensory attributes of a food product. The training process involves various sensory evaluation techniques to help panelists develop their sensory skills.
Statistical Analysis: Statistical analysis is used in sensory analysis to analyze the data obtained from sensory evaluation. The most common statistical techniques used in sensory analysis include analysis of variance (ANOVA), regression analysis, and principal component analysis (PCA).
Sensory Testing: Sensory testing is the process of evaluating the sensory attributes of a food or drink product. The testing can be conducted in a controlled environment or in a real-life setting.
Sensory Evaluation Software: Sensory evaluation software is used in sensory analysis to collect and analyze sensory data. The software can help streamline the sensory evaluation process and improve the accuracy of the sensory data.
Consumer Research: Consumer research is an important part of sensory analysis as it helps to understand consumer preferences and perceptions of food products. The research can be conducted using various techniques, including surveys, focus groups, and in-home testing.
Sensory Marketing: Sensory marketing is a marketing strategy that uses sensory stimuli to influence consumer behavior. Understanding sensory analysis is important in developing and implementing effective sensory marketing strategies.
Descriptive Analysis: Trained panelists objectively describe and measure the sensory characteristics of a food or beverage, such as taste, texture, aroma, and appearance.
Discriminative Analysis: A sensory panel is used to determine if there are differences between two or more products, and if so, to identify and quantify those differences.
Hedonic Analysis: Assesses consumer preferences for sensory characteristics such as appearance, flavor, and mouthfeel.
Acceptance Testing: Measures the extent to which consumers prefer or accept a product.
Just-About-Right Analysis: Determines the optimal level or degree of a sensory characteristic that consumers prefer in a food or beverage.
Triangle Testing: Used to determine if there is a perceptible difference between two samples by comparing them to a third "control" sample.
Time Intensity Analysis: Measures how a sensory characteristic changes over time, such as how the flavor of a food evolves from the time it's eaten until several minutes after consumption.
Flavor Profile Analysis: A detailed analysis of how different flavor components interact with each other to create the overall taste of a food or beverage.
Affective Testing: Measures the emotional response elicited by a food or beverage, such as pleasure, excitement, or relaxation.
Scaling Methods: A type of sensory analysis that involves quantifying the intensity of sensory attributes, such as taste or smell, using numerical scales.
- "Sensory analysis applies principles of experimental design and statistical analysis."
- "Sight, smell, taste, touch, and hearing are the human senses used in sensory analysis."
- "The purpose of sensory analysis is to evaluate consumer products."
- "Panels of human assessors test the products in sensory analysis."
- "Recording the responses allows for making inferences and insights about the products under test."
- "By applying statistical techniques to the results, it is possible to make inferences and insights about the products under test."
- "Most large consumer goods companies have departments dedicated to sensory analysis."
- "Sensory analysis can mainly be broken down into three sub-sections: analytical testing, affective testing, and perception."
- "Analytical testing deals with objective facts about products."
- "Affective testing deals with subjective facts such as preferences."
- "Perception involves the biochemical and psychological aspects of sensation."
- "Sensory analysis is a scientific discipline."
- "Sensory analysis applies principles of experimental design."
- "Panels of human assessors are chosen to test the products."
- "The responses made by assessors are recorded."
- "By applying statistical techniques to the results, it is possible to make inferences and insights about the products under test."
- "Analytical testing, affective testing, and perception testing are conducted in sensory analysis."
- "Sensory analysis focuses on both objective (analytical testing) and subjective (affective testing) aspects of products."
- "Sight, smell, taste, touch, and hearing are the sensory aspects considered in sensory analysis."