| Food & Ingredients | | | Educ. Serv. | | | Tech Serv. | | | Market Serv. | | | E-Commerce Serv. |
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| Sidel,-J.L.; Stone,-H. 1993. The role of sensory evaluation in the food industry. Food-qual-prefer. 4 (1/2):65-73. | to Top |
| ABSTRACT: Increased competition and new opportunities stimulated by progressively vanishing trade barriers and expanding world markets, have greatly accelerated the food industry's world-wide requirement for new products, quality improvements, extended shelf-life, increased productivity, and lower production and distribution costs. Success within the framework of these new challenges will be directly related to the industry's ability to develop more precise knowledge about consumer attitudes and perceptions related to food products, and how these are best measured and implemented. Sensory evaluation is a critical component to that process. Historically, sensory evaluation has often been associated with product experts, and later as a more passive member of the product development team. Currently, the new challenges facing the food industry are progressively transforming sensory to a more proactive role, responsible for generating new product ideas based on unique sensory properties or unique consumer segments identified only through sensory behavior. However, the survival of sensory evaluation as an independent information resource is not guaranteed. Sensory evaluation must develop and improve its methods and more clearly delineate its responsibilities and role in the food industry. This paper focuses on the new and changing role for sensory evaluation in the food industry. |
Updated: Thursday, September 6, 2007.
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