Abstract
Sensory evaluation is an essential component of a food research project or product development. The Sensory Division of the Institute of Food Technologists (IFT, 1981b) defines sensory evaluation as “A scientific discipline used to evoke, measure, analyze, and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch, and hearing.” Sensory evaluation tests may be used in product development, research, quality control, and shelf-life studies. In each of these applications, sensory evaluation data may be used as the basis for decision-making. Several factors must be controlled in conducting a sensory evaluation test to minimize experimental error in the data. Sensory tests may be divided into three groups based on the type of information that they provide. The three types are discrimination, descriptive, and affective. The selection of the appropriate test should be based on clearly defined objectives for the project.
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