Abstract
Two aspects need to be addressed when establishing target product quality: the key sensory attributes affecting liking and the sensory criteria that need to be modified to satisfy different groups of consumers within a market sector. Once the most liked product(s) has been defined, a range of acceptable deviation around this target needs to be specified. In this approach the degree of sensory quality variation tolerated by consumers before their acceptance of the product and subsequent loyalty and loss of is the guide by which this range is set. Historically, this deviation or tolerance range is possibly the most challenging and controversial aspect of a sensory specification. Using the concept of a sensory acceptance range during product development helps set the scene for the transference of information into product specification. For routine assessment of sensory quality, be it daily QC (quality control) checks or longer-term monitoring, grading is a highly practical method.
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