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Descriptive Analysis

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Book cover Sensory Evaluation of Food

Abstract

Descriptive sensory analyses are the most sophisticated tools in the arsenal of the sensory scientist. These techniques allow the sensory scientist to obtain complete sensory descriptions of products, help identify underlying ingredient and process variables, and/or to determine which sensory attributes are important to acceptance. There are several different descriptive analysis methods, and, in general, these reflect very different sensory philosophies and approaches. Usually, descriptive techniques produce objective descriptions of products in terms of the perceived sensory attributes. Depending on the specific technique used, the description can be more or less objective, as well as qualitative or quantitative.

I want to reach that state of condensation of sensations which constitutes a picture.—Henri Matisse

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Authors and Affiliations

  1. Cornell University, USA

    Harry T. Lawless

  2. University of Missouri, USA

    Hildegarde Heymann

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Lawless, H.T., Heymann, H. (1999). Descriptive Analysis. In: Sensory Evaluation of Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7843-7_10

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