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Sensory Characteristics of Food

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 April 1992


Sensory Science has a number of analytical tools at its disposal, one of which is descriptive analysis. This is an objective method where the assessments are strictly controlled. Unlike consumer tests, the appearance, odour, flavour, texture and mouthfeel can be accurately described and measured. Once the panel has agreed and defined the terms, the members then profile the various products, giving each attribute a quantitative score. The methods used to present the data, once they have undergone statistical analysis, can vary from simple star diagrams, to complex generalized Procrustes plots.



Watson, M. (1992), "Sensory Characteristics of Food", Nutrition & Food Science, Vol. 92 No. 4, pp. 4-6.




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