SENSORY PROFILING

Abstract

Acceptability of food is largely determined by its texture, odour, flavour and appearance. These attributes are all vitally important in determining whether or not the consumer will purchase a product, and yet until recently most food producers devoted little effort to quantifying these parameters. Such quantification is necessary if a scientific approach to understanding food systems and then to developing and modifying them is to be adopted. The profile technique enables a trained panel of assessors to quantify the individual sensory attributes which make up a food product. This technique has gained wide acceptance for applications in product development, improving existing products and diagnosing problems in a food product, and also as a tool in quality assurance.

Citation

Boyar, M. (1986), "SENSORY PROFILING", Nutrition & Food Science, Vol. 86 No. 6, pp. 2-3. https://doi.org/10.1108/eb059140