Journal of Food Technology and Preservation

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Perspective - Journal of Food Technology and Preservation (2021) Volume 5, Issue 8

Sensory analysis of food.

The sensory components of food products will give insights to manufacturers that may be utilized in product development, marketing, and different processes. This method of testing identifies the whole sensory experience of sensible products which are aroma, taste and texture. Sensory properties such as smell, sound, appearance and texture influences the food which we select to eat. Food intake must have the features like good to smell, delicious, good texture and mouthful which generates the best eating experience [1]. The sensory associate analysis of food is a knowledge base field of study encompassing the outline; it helps in measuring and interpretation of products characteristics that may be perceived by human sensory organs.

Author(s): Caroline Rose

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