Among the many tools available for measurement of human perceptions of product and service quality, sensory evaluation methods have been found to be most useful, particularly for food and related products. In fact, sensory evaluation has been defined as a “scientific discipline used to evoke, measure, analyze and interpret sensations as they are perceived by the senses of sight, smell, taste, touch and hearing”. The practice was elevated to the realm of science largely because its practice can be made as precise as an instrument giving results which are consistent, reliable and valid. Some examples of sensory evaluation methods useful for food and non‐food products include product profiling through quantitative descriptive analysis, ranking for preference, triangle test for difference and hedonic rating scale for product acceptability measurement. The design for each of these “sensory measuring instruments” and the selection and preparation of samples for assessment are statistically‐based. Likewise, the methods of analysis and interpretation of results utilize tests of hypothesis and other statistical approaches.
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