NFS 1049 Study Guide - Sensory Analysis, Umami, Turbidity
Document Summary
What is sensory evaluation: the assessment of all of the qualities of a food item as perceived by the human senses. Ift defines sensory evaluation as: the scientific discipline used to evoke measure, analyze, and interpret human reactions to those characteristics of foods and beverages as they are perceived by the senses of sight, smell, taste, touch, and hearing. In a food company, sensory scientists work closely with product developer"s to understand: what consumers like and why. If consumers can tell a difference when they change a product. In academia, sensory scientists: try to understand how our senses work and how our senses respond to stimuli (both from food and chemicals). It reduces uncertainty and risks in decision making. It ensures a cost-efficient delivery of new products with high consumer acceptability: human observers are good measuring instruments, people can sometimes detect odorants at levels lower than what can be detected by an instrument.
