Sensory Analysis Methods and Quality Characteristics of Foods

Sensory evaluation is a discipline that encompasses a wide range of tests to determine the responses of panelists. Sensory analysis is used to determine consumer product preferences in various industries based on sensory attributes, such as taste, odor, texture, and appearance. One of the areas where sensory analysis is most frequently used is the food industry. In sensory analysis, information about the quality characteristics of food is obtained by using the sensory organs of the eye, ear, skin, nose, and tongue. The sensory properties of foods also determine food quality. Because it affects the overall quality of the product, the sensory quality of food items has been regarded as a crucial component from the start of the food industrialization process. Sensory analysis investigates how food is perceived by the consumer beyond its physicochemical properties. It is frequently applied in the stages of the product development process, in consumer research to evaluate product acceptability, and in quality control. In addition to traditional sensory analysis methods, sensory evaluation has made significant progress, thanks to new techniques (biometric measurements, artificial sensory organs, artificial intelligence applications, etc.) used recently. This section will provide an overview of sensory analysis, its definition, history, significance to the food business, fundamental techniques, and sensory quality attributes. Additionally, both traditional and innovative sensory analysis methods will be described. This chapter provides a basic overview of sensory analysis in foods and emphasizes the importance of sensory evaluation.