FOOD TECHNOLOGY

Detailed explanation-1: -Sensory analysis examines the properties (texture, flavor, taste, appearance, smell, etc.) of a product or food through the senses (sight, smell, taste, touch and hearing) of the panelists. This type of analysis has been used for centuries for the purpose of accepting or rejecting food products.

Detailed explanation-2: -Taste is one of the sensory attributes of a food that needs to be manipulated to increase its acceptability to the consumer. Basic research into taste function is important because the more that taste is understood the easier it will be to manipulate it in food systems.

Detailed explanation-3: -Examples of sensory evaluation include the Flavor Profile Test and Texture Profile Test. The Flavor Profile Test will evaluate the characteristics, intensity, order of attribute appearance, aftertaste, and amplitude.

Detailed explanation-4: -Sensory evaluation is a key method to assess the flavor quality of foods because it measures what consumers really perceive; however, it is a subjective method. For example, one consumer may describe a sample as unpalatable while another consumer may consider the same sample acceptable.