Abstract
Sensory science provides objective information about the consumer understanding of a product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It is possible to answer how consumers perceive a product through discriminative and descriptive techniques. However, perception can change over time, and these fluctuations can be measured with time-intensity methods. Instrumental sensory devices and immersive techniques are gaining headway as sensory profiling techniques. The authors of this paper critically review sensory techniques from classical descriptive analysis to the emergence of novel profiling methods. Though research has been done in the creation of new sensory methods and comparison of those methods, little attention has been given to the timeline approach and its advantages and challenges. This study aimed to gather, explain, simplify, and discuss the evolution of sensory techniques.
Highlights
Sensory science has been successfully used in the beverage industry for centuries
Sensory methods became interesting during the 1940s and 1950s, once World War II revealed the importance of nutrition and the development of new products [1]
The points at the ends are extremes, such as not smooth enough or too smooth [105]. This scale is frequently used in product development with an untrained panel or consumers, and it allows for the measurement of just-about right (JAR) attributes on enjoyment [106]
Summary
Sensory science has been successfully used in the beverage industry for centuries. The first reports about sensory perception go back to the ancient Greeks, where Aristotle delineated five of the senses in 350 BC. Sensory methods became interesting during the 1940s and 1950s, once World War II revealed the importance of nutrition and the development of new products [1]. Descriptive methods using natural products as references were in use [4] Other beverages such as coffee [13,14,15,16], apple juice [17], iced tea [18], alcoholic cocktails [19], beer [20,21,22,23], and soyfree protein drinks [24] have benefited from the evolution of sensory evaluation methods, improving quality, and creating beverages closer to consumers’ preferences. This study aimed to gather, explain, simplify, and discuss the evolution of sensory techniques
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