Sensory analysis of foods is carried out to detect the texture, flavour, taste, appearance, smell and similar characteristics of a food through the panelists' senses of sight, smell, taste, touch and hearing. This type of testing has been used for centuries to accept or reject food products. This method has been accepted for many years as a methodology that complements technological and microbiological safety when assessing the quality of foods.
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Traditional sensory techniques, still widely used today, have been replaced by newer, faster and more complete techniques and statistical analyses. All these techniques, with their advantages and disadvantages, are considered useful in the development of new foods. However, it is not just sensory characteristics that determine the acceptance or success of a new product. Factors such as social aspects, environment, nutritional knowledge, special diets, emotions, health, nature of products and packaging also have very important effects. That is why sensory testing, together with consumer research, is currently considered by industry and researchers as one of the most useful tools for improving the quality of products and at different stages of new product development.
Sensory analysis in foods is defined as the measurement of both taste and the characteristics of the evaluator using human senses. The quality of flavors and other elements depends on two variable sources, namely the taste and its evaluator. While flavors differ in composition, reviewers differ in sentiment, expectations, experiences, and actual disposition.
An important factor in sensory analysis is hedonism (taste). Hedonic response greatly influences the evaluation of parameters related to luxury and stimulating foods. Visual, tactile, auditory and chemical stimuli are perceived by different organs, but independent use of human senses is difficult. Human senses are part of the human body with typical stimulus/response relationships.
Sensory testing of foods involves the objective evaluation of food products by trained human senses. These tests involve scientific methods to test the appearance, texture, smell and taste of a product.
Product features are perceived by sensory organs such as eyes, nose, mouth, skin and ears and analyzed according to various schemes. Sensory tests are carried out to ensure that the consumer receives a product that appeals to their senses, is of high quality and has been tested using scientific methods. Generally, these tests are carried out in the areas of product development, quality control and research. It is also done to determine the minimum shelf life of products.
Sensory testing is used to standardize products and adapt them to standards and consumer expectations. In this way, the success of new product launches can be increased or existing products can be further optimized.
In short, sensory elements such as appearance, texture, taste and smell increase the appeal of a food product, reveal its attractiveness and quality, or meet people's tastes and desires. Sensory testing in foods gives manufacturers information about product development, marketing and other claims. Sensory evaluation is a scientific field that encompasses all techniques to reveal, measure, analyze and interpret human responses to food characteristics perceived by taste, smell, touch, vision and hearing (the five senses).
Sensory evaluation in the food industry is important in the following aspects:
Sensory evaluation focuses on objective measurements of the sensory properties of food products, subjective responses to these products, and interpretation of consumer response through understanding the product.
Essentially, sensory tests are used for quality control, determining shelf life, predicting whether the product is ready for launch, evaluating product success, creating a flavor profile, and finding factors that direct customer preferences.
Among the numerous tests, measurements, analysis and evaluation studies provided to businesses by our organization, there is also sensory analysis (sensory tests on food).
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