Sensory characteristics of foods: new evaluation techniques

Sensory characteristics of foods: new evaluation techniques

New product development requires the integration of sensory attributes including product taste, texture, and appearance with consumer attitudes and health biases. Both sensory and attitudinal variables determine food preferences, product purchase and food consumption. This review paper describes nov...

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Veröffentlicht in:The American journal of clinical nutrition 1985-11, Vol.42 (5), p.924-931
Hauptverfasser: Drewnowski, A, Moskowitz, HR
Format: Artikel
Sprache:eng
Schlagworte:
Adult
Consumer Behavior
Feeding Behavior
Female
Food
food evaluation
Humans
Male
Middle Aged
Response surface methodology
Sensation
Taste
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Zusammenfassung:New product development requires the integration of sensory attributes including product taste, texture, and appearance with consumer attitudes and health biases. Both sensory and attitudinal variables determine food preferences, product purchase and food consumption. This review paper describes novel mathematical procedures that allow for study of real foods rather than model systems. Application of the Response Surface Method (RSM) to sensory evaluation of salted snacks is described.
ISSN:0002-9165
1938-3207
DOI:10.1093/ajcn/42.5.924