- Sensory Analysis and Consumer Search of MAP Acceptability

Abstract

Human beings consume food and drink both for acquiring energy and essential nutrients and for pleasure purposes (Chen, 2009). Food acceptability is considerably influenced by many factors, which may be related to the individual, the food, or the environment in which the food is consumed (Murray and Baxter, 2003; Guerra et al., 2008). Consumer opinion is determined in large part by the sensory perception of the food product (Wilkinson et al., 2000). Food scientists apply three distinct methods for tracing the causes and nature of various sensory quality problems in foods: (1) chemical procedures, (2) microbiological analyses, and (3) sensory evaluation (SE) techniques (Bodyfelt et al., 2008). Several requirements regarding food quality and safety and healthier food have been put forward since the 1980s–1990. The modern consumer is accustomed to buying low-cost food products but does not like the idea of being at risk. In the 1990s, food safety became a key factor in food manufacturing as explicitly shown by the creation of the European Food Safety Authority (Cayot, 2007). Enhanced competition and new opportunities stimulated by progressively vanishing trade barriers and expanding world markets have substantially speeded up the food industry’s worldwide requirement for novel products, quality improvements, CONTENTS