Sensory analysis: the science of quality assessment.

Rajalakshmi, D. and Shanthi, Narasimhan. (1989) Sensory analysis: the science of quality assessment. Indian Food Industry, 8 (2). 14-16, 7 ref..

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Abstract

This paper briefly discusses the role of sensory testing in product quality assurance. Both analytical and affective tests are outlined, as is the capacity of the 'average' human body to perceive and distinguish various stimuli. Colour and appearance, smell, texture and taste perception and analysis are considered, as are the possible uses for sensory information (e.g. product development, quality rating and quality control).

Item Type:	Article
Uncontrolled Keywords:	QUALITY-CONTROL; SENSORY-ANALYSIS; FOODS-; QUALITY-ASSURANCE
Subjects:	600 Technology > 08 Food technology > 13 Quality control 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Aug 2021 04:45
Last Modified:	23 Aug 2021 04:45
URI:	http://ir.cftri.res.in/id/eprint/6402

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