Sensory Evaluation of Food (Second Edition)

Author: Zhang Shuihua
Publisher:
Publish Date: 2001-01-01
Features: Food sensory evaluation is a discipline that integrates knowledge from psychology, physiology, and statistics, developed on the basis of food physicochemical analysis. This field is not only highly practical, sensitive, and reliable in its results but also addresses complex physiological perception issues that general physicochemical analysis cannot resolve. Sensory analysis has been widely adopted in many developed countries worldwide and is a scientific knowledge that food production, marketing management personnel, and must master. Food sensory evaluation has been widely applied in new product development, food quality assessment, market forecasting, and product evaluation. Food sensory testing has a long history, but the so-called "primitive sensory testing," which relies solely on personal experience to directly assess product properties, has many limitations. After the efforts of many scientific researchers, food sensory testing has adopted modern scientific knowledge, and this work is gradually becoming more refined. Among these, the use of computer data processing has made result analysis fast and accurate.