Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 40, Issue 6, Pages 631-641Publisher
BLACKWELL PUBLISHING
DOI: 10.1111/j.1365-2621.2005.00973.x
Keywords
aroma release; flavour perceptiOn; instrumental sensory correlation; viscosity
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Attempts to correlate sensory perception with analytical measurement of the physical or chemical properties of a food are widespread in both industry and academia. Reasons for this are discussed, along with some of the techniques employed. The inter-relationship between instrumental analysis and sensory evaluation in the development and quality control of food products is emphasized. Three examples are drawn from the field of flavour research, where a combination of instrumental and sensory techniques was used to different purposes. Instrumental measures may be used to predict sensory quality within a known design space, provided this has first been validated with appropriate sensory methodology. It is true, however, that a significant correlation between analytical and sensory data does not necessarily imply that a causal relationship exists between the two.
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