- "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."
Sensory analysis is the method for testing and evaluating food products by using the senses. This method helps identify the aroma, flavor, and texture of a dish. Sensory analysis is the key for molecular gastronomy researchers to discover new ingredients, textures, and flavor pairings.
Sensory evaluation: The scientific assessment of the human senses, including taste, smell, sight, touch, and hearing, and their application in the analysis of food and drink.
Flavor chemistry: The study of the chemical reactions and interactions that contribute to the flavor of foods and beverages.
Texture analysis: The measurement and evaluation of the physical properties of food that contribute to its texture, including hardness, viscosity, and elasticity.
Consumer research: The study of consumer preferences and behavior, including their perceptions of sensory qualities, attitudes towards food, and purchasing decisions.
Instrumental analysis: The use of machines and laboratory equipment to measure the physical and chemical properties of food, including the identification of flavor compounds and the determination of texture characteristics.
Statistical analysis: The use of mathematical and statistical methods to analyze data collected from sensory evaluations and other experiments.
Quality control: The application of sensory analysis to ensure that food products meet established standards for quality and consistency.
Food pairing: The identification of complementary and contrasting flavors in food and drink that enhance their sensory properties.
Sensory marketing: The application of sensory analysis to develop marketing strategies that appeal to consumers' sensory perceptions and preferences.
Sensomics: The study of the complex interactions between genes, proteins, and other molecules that contribute to sensory qualities in food and drink.
Discriminative testing: This test is used to determine whether there is a difference between two or more samples of a product. This analysis can be performed using a triangle test, duo-trio test, or multiple comparison tests.
Descriptive testing: This type of testing is used to describe the sensory attributes of a product, such as texture, flavor, aroma, and appearance. Evaluators complete a sensory profile by rating the intensity of each attribute.
Hedonic testing: This testing is used to determine consumers' preferences for a product. The product is ranked based on a scale of liking, ranging from very unpleasant to very pleasant.
Affective testing: This test is used to measure the emotional states of consumers when consuming a product. It can also measure the expectation of the same.
Qualitative testing: This test tends to be subjective and is used to explore sensory attributes by identifying the essence, history, and characteristics of the ingredient or food product.
Projection testing: This testing is used to identify which ingredients or stimuli are responsible for a specific flavor or odor.
Flash profiling: Flash profiling is a method that makes it possible to measure up to 20 attributes in a few seconds. This test helps in the quick determination of a product's sensory characteristics.
Texture analysis: Texture analysis tests are used to measure the physical properties of food, such as firmness, springiness, cohesiveness, and adhesiveness.
Consumer tests: Consumer tests are designed to measure consumers' preferences for different food products, utilizing their taste, smell, appearance, etc.
- "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."