The potential value of sensory analysis has often been undermined in the food industry, where results tend to be viewed with scepticism. In reality, however, various forms of sensory‐related work can provide an important investigative and informative function in a number of areas. This may include consumer preference and buying behaviour, product development, production and quality control. The objective must be to achieve a realistic balance between sensory and instrumental methods and to manage the sensory process effectively, if results are to be meaningful. The main problem, however, is in dealing with people and their variability. A preliminary study assessed the potential value of using computerized systems to help improve the credibility of sensory analysis and, in particular, to maintain and improve panel motivation and consistency of response. Generally, accuracy improved significantly as tests progressed and panellists preferred using the computerized system.
McIlveen, H. and Armstrong, G. (1996), "Sensory analysis and the food industry: can computers improve credibility?", Nutrition & Food Science, Vol. 96 No. 1, pp. 36-40. https://doi.org/10.1108/00346659610105888Download as .RIS
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