It is 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 perception.
Since sensory analysis uses human subjects as instruments, it is obviously similar to what the actual human consumers perceive. Sensory analysis became a focus of attention to the US Army Quartermaster Food and Container Institute in the 1940s and though the mid-1950s.
Its focus was research in food acceptance for the armed forces rather than simple provision of adequate nutrition. In food industry it was developed with increased competition between manufacturers and the increasing variety of products offered to consumers.
The field of sensory evaluation has grown rapidly in the second half of the 20th century, along with the expansion of the processed-food and consumer products industries.
Most of the time, essential analysis will be used in R&D on the analytical side.
Sensory analysis of food
