Appearance Profile Analysis and Sensory Scales

  • John B. Hutchings


It is not until a product is viewed in a disciplined way that the appearance and visually apparent defects can be quickly and properly defined. Often, it is not until then that consistent control can be achieved, or development and research into product appearance can progress. The overall appearance of a food is multidimensional. Sometimes only one visual attribute is important to the successful development or production of a product, but more often a complex situation occurs. As well as having a size and shape, a product may be of more than one colour, perhaps more than one translucency, gloss, or surface irregularity. A product’s success may depend on a complex mix of visual attributes. It is therefore surprising that no appearance profile system has been suggested to deal with this situation. Perhaps the reason is that the pointing finger helps to communicate the presence of an appearance attribute or defect. The pointing finger, however, is not good at describing attributes such as aroma, flavour, or texture. Hence a disciplined verbal framework is needed to describe such properties. A disciplined approach of appearance analysis has now become necessary to aid development in a market place of greater competition, more designer products, and greater numbers of more selective consumers.


Orange Juice Colour Group Brussels Sprout Colour Grade Visual Texture 
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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • John B. Hutchings
    • 1
  1. 1.ColmworthBedfordUK

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