Sensory evaluation of food

Sensory evaluation is a child of industry.  It was spawned in the late 40’s by the rapid growth of the consumer product companies, mainly food companies. The role of sensory evaluation has changed considerably over the years.

Product sensory information has long been one of these variables often overlooked or not well understood, but it is now becoming a more integral part of a product’s business strategy.

Sensory evaluation comprises a set of techniques for accurate measurement of human responses to foods and minimizes the potentially biasing effects of brand identity and other information influences on consumer protection. The analysis is used to answer questions about product quality, questions relating to discrimination, description or preference.

Initially it was a service provider supplying data, but now its role is, in partnership with R&D and marketing, to provide insights to help guide development and commercial strategy.

It has been defined as a scientific method used to evoke, measure, analyze and interpret those responsible to products as perceived through the senses of sight, smell, touch, taste and hearing.

The attributes of a food item are typically perceived in the following:
Appearance
Odor/aroma/fragrance
Consistency and texture
Flavor (aromatics, chemical feelings, taste)

Identifying specific sensory and chemical measures that have a significant effect on preference and purchase intent has important consequence for a company.

It is a powerful approach to enhancing product preference versus using a simple trial and error process.
Sensory evaluation of food