On the Relation between Sensory Attributes and Rheological Characterization of Cosmetic Products

摘要

Sensory attributes occupy irreplaceable position in offering the cosmetic and food products in the market. However, their evaluation is expensive and time-consuming. One of the possibilities how to eliminate at least partially these shortcomings is represented by an application of instrumental analysis. The aim of this contribution is to present rheological modelling using four eye creams and twelve body lotions. The parameters of the proposed models are coupled with selected sensory attributes. It enables a priori prediction of these attributes in a relatively cheap and fast way.