Sensory Profile of a Product

Building sensory profiles of products is essential to link them with consumer assessment and understand what sensory aspects are impactful in consumer liking (Civille, G 1991, Food quality: consumer acceptance and sensory attributes, Journal of Food Quality, vol. 14, issue 1, pp 1–8.). It also allow...

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Bibliographic Details
Published inConsumer and Sensory Evaluation Techniques pp. 33 - 61
Format Book Chapter
LanguageEnglish
Published Chichester, UK John Wiley & Sons, Ltd 02.01.2018
Subjects
descriptor
discrimination
intensity scale
panel performance
quantitative descriptive analysis
sensory map
sensory profile
subject
time‐intensity
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ISBN9781119405542
1119405548
DOI10.1002/9781119405559.ch2

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Summary:Building sensory profiles of products is essential to link them with consumer assessment and understand what sensory aspects are impactful in consumer liking (Civille, G 1991, Food quality: consumer acceptance and sensory attributes, Journal of Food Quality, vol. 14, issue 1, pp 1–8.). It also allows to point out attributes which are less impacting or even neutral, which gives engineers and formulators some latitude. This chapter provides a brush‐up review around these technique basics which have been fully covered in the latest editions of recognized reference manuals (Meilgaard, M, Civille, G, Carr, B 2007, Sensory Evaluation Techniques, Fourth Edition, CRC Press, Boca Raton, FL.; Gacula, M 2008, Descriptive Sensory Analysis in Practice, John Wiley & Sons, Inc., Hoboken, NJ.; Lawless, H, Heymann, H 2010, Sensory Evaluation of Foods, Principles and Practices, Second Edition, Springer, New York, Dordrecht, Heidelberg, and London.; Stone, H, Bleibaum, R, Thomas, H 2012, Sensory Evaluation Practices, Fourth Edition, Elsevier, Oxford.).
ISBN:9781119405542
1119405548
DOI:10.1002/9781119405559.ch2