Sensory Evaluation in Food Manufacturing: Practical Guidelines

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Author(s): Bogdan Florin Caliman (Unilever South Central Europe, Romania)and Corina Ene (Petroleum-Gas University of Ploiesti, Romania)
Copyright: 2016
Pages: 21
Source title: Food Science, Production, and Engineering in Contemporary Economies
Source Author(s)/Editor(s): Andrei Jean-Vasile (Petroleum-Gas University of Ploiesti, Romania)
DOI: 10.4018/978-1-5225-0341-5.ch012

Keywords: Agricultural & Food Technologies / Agricultural and Food Technologies / Environment & Agriculture / Information Science Reference

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Abstract

From the earliest moments in time, humans relied on their senses in order to survive. The mechanism of sensory evaluation was not only used to assess the environment where they were living but also the food they were consuming. Manufacturing good food is a direct result of having the right ingredients, recipe and process in place. In this chapter we aim to share some practical guidelines on how to manage when dealing with a bigger kitchen, as in food manufacturing there is always the need of having a systematized sensory evaluation. Given the high complexity of this topic, authors will tackle the subject by generally approaching sensory analysis and its role in organoleptic quality evaluation and will further go through the practical steps of setting the sensory panel room, selection and training of panel participants, setting up a testing panel and interpreting the results.

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Sensory Evaluation in Food Manufacturing: Practical Guidelines

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