FOOD 2010 Chapter Notes - Chapter 15: Lingual Papilla, Central Nervous System, Sensory Analysis
Document Summary
Food*2010 (de) w12 - principles of food science. Sensory evaluation - is the assessment of all the qualities of a food item as perceived by the human senses (food colour, texture, flavour, aftertaste, aroma, tactile response, and even auditory response (pop, crackle)). * is a scientific method used to obtain and analyze. Sensory evaluation or sensory science is a quantitative science in which numerical data are collected to establish specific relationships between product characteristics and human perception. The main applications of sensory evaluation in the food industry are in quality assurance and product development. Two types of senses are involved in sensory perception: chemical (taste and odour) and physical (sight, sound, and touch). Character notes are the sensory attributes of a food that define its appearance, flavour, texture, and aroma. Taste may be defined as the sensation derived from food as interpreted though the tongue-to-brain sensory system.