Sensory evaluation methods for food shelf life assessment

Abstract

The shelf life of foods that are microbiologically stable is limited by changes in perceived sensory characteristics (appearance, texture and flavour), which in turn result from physicochemical changes in the product in question. The main sensory methods used in shelf life testing are described, together with the design of shelf life testing programmes and the ways in which shelf life data can be analysed and interpreted. Published standards relevant to shelf life testing are outlined, together with associated instrumental test methods.