UNDERSTANDING THE FLAVORS OF FOODS AND BEVERAGES IN TERMS OF SUBJECTIVE AND OBJECTIVE SENSORY EVALUATION RESPONSES

摘要

The truth about the sensory character of any product is derived from understanding both thesensory attributes perceived in a product, as well as the consumer responses to thoseproperties.The sensory characteristics inherent in a sample’s appearance, flavor, texture, sound,and aroma provide objective documenfation of the product profile. A panel of individualswith training and experience use a carefully selected common lexicon and common intensityrating scale to fully describe the all the sensory properties. No indication of preference,acceptance or quality is included in this product profile/spectrum. In fkct trained panels areremoved from the role of the typical consumer by the training process itself.