Chapter twelve - Magnitude estimation—alignment of sensory and instrumental analysis

Abstract

Instrumental methods can be used to conveniently quantify the sensory modalities of color, aroma/flavor, and texture. This is an essential process with reformulation protocols as instrumental readings are invaluable, along with conventional sensory analysis, in the comprehensive understanding of how formulation changes effect product matrices. This chapter will discuss sensory-based instrumental color methods such as colorimetry, texture methods (rheometry and tribology), odor-based instrumental methods (gas chromatography/mass spectrometry and the electronic nose) and flavor-based systems (electronic tongue), as well as spectroscopy methods [infrared (NIR) and Fourier-transform infrared]. Magnitude estimation will also be discussed, which is a technique where by instrumental methods can be calibrated from actual sensory evaluation.