Q. What is sensory evaluation?

Foods have several characteristics that require evaluation by sensory methods. The various food attributes that are judged on the sensory scale are  flavour, texture, aroma and appearance. Every time the food is eaten, the quality is evaluated or the judgment is made. The reaction of the consumer on the basis of the sensory perception serves as an endorsement or proof of the product acceptance. The sensory evaluation of food is carried  out on a scientific basis to ascertain the product formulations or processing techniques that are anticipated to be successful in the market place. In the research and development process of a product, trained sensory panelists evaluate the samples and provide guidance in improvement of the product. This type of testing wherein  the scores are determined by individual decisions based on the use of senses and do not rely on the mechanical devices, is known as sensory or subjective evaluation. Thus, sensory evaluation has been defined as a scientific method to evoke, measure, analyze and interpret those responses to products as perceived through the senses of  sight, smell, touch, taste and hearing (Stone and Sidel, 1995).