Sensory analysis: methods and assessors
2005
Golob, T. | Jamnik, M. | Bertoncelj, J. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
Sensory analysis is defined as a scientific discipline of highlighting and describing the sensory properties that are perceived by sense organs. It comprises the perception of the presence, or intensity of perceived properties, or the differentiation of perception and quantitative assessment. Three types of assessors may perform sensory assessment: assessors, selected assessors, and experts. Panel is a group of assessors chosen for participation in an analytical test. Sensory evaluation includes examination of the sensory properties of a product by the sense organs with one of the following methods: hedonic tests for measuring liking and preference of a product, and analytical techniques for measuring or comparing the sensory characteristics of a product, respectively. A distinction should be made between them. Discriminative methods are widely used in the sensory evaluation and are designed to detect small differences between two products. Scaling and ranking methods are used to estimate the order or size of differences, or the categories or classes to which samples should be allocated. Descriptive analysis is the most sophisticated sensory method, and comprises the process of describing the perceived sensory characteristics of a product, usually in the order of their occurrence.
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This bibliographic record has been provided by Slovenian National AGRIS Centre, Biotechnical Faculty, University of Ljubljana
