Abstract
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This special issue focuses on how sensory properties, including consumer perceptions, are measured, the specific sensory properties of various foods, which properties might be most important in certain situations, and how consumers use sensory attributes and consumer information to make decisions about what they believe about food and what they will eat.
Highlights
Sensory analysis is an interdisciplinary science comprised of information and methods adapted from psychology, physiology, statistics, linguistics, food science, nutrition, medicine, chemistry, physics, sociology, anthropology, and a host of other fields
The antecedents of sensory testing go back many millennia, but modern testing of sensory properties of foods really began in earnest after World War I when the United States (US) military realized that soldiers came back from combat malnourished
In 1953 a symposium held in Chicago by the US Quartermaster Food and Container Institute of the armed forces was held to bring together various groups working to conduct sensory testing of foods [1]
Summary
Sensory analysis is an interdisciplinary science comprised of information and methods adapted from psychology, physiology, statistics, linguistics, food science, nutrition, medicine, chemistry, physics, sociology, anthropology, and a host of other fields. In 1953 a symposium held in Chicago by the US Quartermaster Food and Container Institute of the armed forces was held to bring together various groups working to conduct sensory (including consumer) testing of foods [1]. Inc. began promoting the use of descriptive sensory methods [3] for quantitatively measuring the sensory perception of food attributes.
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