Sensory evaluation has been defined as a scientific method used to evoke, measure, analyze and interpret those responses to products as perceived through the senses of sight, smell, touch, taste and hearing.
It can be divided into two categories of testing: objective and subjective. In objective testing, the sensory attributes of a product are evaluated by a selected or trained panel.
The attributes of a food item are typically perceived in the following order:
*Appearance
*Odor/aroma/fragrance
*Consistency and texture
*Flavor (aromatics, chemical feelings, taste)
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 perception.
The major components of sensory evaluation are:
*The human sense organs’
*Methods of sensory evaluation
*The laboratory
*Data analysis and interpretation
Sensory evaluation
