Sensory Evaluation

• Sensory Evaluation


  A scientific discipline used to evoke, measure, analyze and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste and hearing
• The way a food product feels to the fingers, tongue, teeth, and palate.

  texture
• Principle uses of sensory techniques:

  Quality control, Product development, Research
• The odor of a food.

  aroma
• What is the role of sensory evaluation?


  Providing valid and reliable information to research and development, production, and marketing for new products.
• The order in which we perceive the attributes of a food item.

  Appearance, odor or aroma, consistency and texture, flavor
• Which is not a main category of sensory characteristics?

  sound
• What are the 5 senses?

  smell, touch, taste, sight, sound
• What are the 5 basic tastes?

  sweet, sour, salty, bitter, umami
• The overall impression of flavor is a combination of what three things?

  Taste, odor, and mouth feel
• focus group


  A group of people who are asked about their perceptions and opinions toward a product.
• target market


  The group of customers on whom a business focuses its marketing efforts