Sensory Evaluation of Food

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)

Abstract

One of the most important tests a food must pass before a business will risk mass production is that given by a sensory panel. The food may be nutritious and meet economic criteria in production but if it does not smell, look, feel, and taste good, it will not be a successful product. Test panels may be trained in sensory evaluation or they may be untrained consumer panels. The results from both are extremely important to the food technologist in determining many factors such as formulation, processing techniques, and packaging.

Keywords

Sensory Evaluation Sodium Chloride Solution Citric Acid Solution Sensory Panel Food Technologist 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

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