Introduction to Sensory Analysis

Sensory Evaluation


(Institute of Food Technology, USA, 1981)

Sensory Attributes of Food

Image of Face indicating all senses involved in Sensory perception

All our senses are involved

Sensory Evaluation in Industry

Measuring Sensory Properties

Selection of Tests for given purposes

Tree showing selection sensory methods

Analytical Tests

Why humans are poor analytical instruments

Judges are:

Human Response to Stimuli

Factors Affecting Panellists’ Evaluation

We can divide our response into psychological and physical factors

Strategies to minimise effects

Graph showing reduction in noise following above activities

Effect of Strategies

Basically how good an analytical sensory test is depends on:

Test Environment

ISO8589: Design of Test Rooms for Sensory Analysis of Foods

Test Room includes

For example,

Example of sensory test facility

Testing Area

Testing Booths

Example of test booth

Access Hatch arrangements

Examples of different forms of test booth access

Return to Sensory methods menu

Produced by Geoff Walker
Last Modified 17 November 2003