- "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."
It involves the study of how consumers perceive and respond to food products in terms of taste, flavor, aroma, texture, and appearance.
Perception: This involves the process of how our brains interpret and organize sensory information, including how we sense taste, flavor, texture, and aroma.
Chemoreception: This refers to the chemical senses, including taste and smell, and how they interact with the brain.
Psychology of perception: This includes studies on how our personal experiences, expectations, and attitudes impact our perception of sensory stimuli.
Food chemistry: This involves the chemical composition and properties of food ingredients, including carbohydrates, proteins, lipids, and minerals.
Flavor chemistry: This involves the study of the chemical compounds that give foods their distinct flavors and aromas.
Texture analysis: This involves the study of how physical properties such as viscosity, hardness, and elasticity affect the sensory experience of food.
Sensory evaluation techniques: This includes methods for conducting sensory tests to evaluate flavor, aroma, texture, and overall food quality.
Food processing: This involves the science of transforming raw ingredients into finished food products, including the effects that processing has on sensory characteristics.
Food preservation: This involves the science of preserving food products while maintaining their sensory characteristics, including methods such as pasteurization and freezing.
Food packaging: This involves the science of designing packaging materials that can protect and preserve food products while maintaining their sensory characteristics.
Flavor Science: It includes the identification, quantification, and characterization of flavors in food and beverage products. It deals with issues such as the perception of different tastes, the understanding of how flavor changes with time and processing, and the development of new flavors.
Texture Science: Texture Science deals with the physical properties of food, including hardness, chewiness, and viscosity. It includes sensory evaluation, instrumental measurements, and modeling to understand and optimize the texture of food products.
Aroma Science: It deals with the identification and analysis of volatile compounds that contribute to the aroma of food products. Aroma Science involves sensory evaluation, chemical analysis, and statistical techniques to develop and improve the aroma of food products.
Visual Science: Visual Science deals with the color, shape, and appearance of food products. It involves the use of sensory evaluation, colorimetry, and imaging techniques to understand and optimize the visual attributes of food products.
Sound Science: Sound Science is a relatively new field that deals with the sound and other auditory attributes of food products. It involves the use of sensory evaluation, acoustic analysis, and modeling to understand and optimize the sensory properties of food products.
Health and Wellness Science: This field addresses the sensory properties of food products that may impact consumer's health and wellness. It includes the identification and quantification of bioactive compounds, as well as sensory evaluation and consumer research to understand how these compounds influence the sensory properties of food products.
Packaging Science: It includes the sensory characterization of packaging materials, as well as the optimization of packaging design to enhance the sensory qualities of food products. Packaging Science also addresses the impact of packaging on the shelf life and storage of food products.
- "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."