A comparison of sensory methods in quality control

Many different types of sensorial methods have been proposed and used to evaluate and control the sensory quality of foods. However, not all of them are suitable for incorporation in to quality control programmes. To simplify comparison a distinction is proposed between methods that can be used to define sensory specifications or to select a product quality standard and those that can be used to check if a product complies with stated requirements. With this approach, the appropriateness and limitations of different methods and their practical applicability, according to their use with or without a previously selected or developed standard (product, mental or written), are discussed. (C) 2002 Elsevier Science Ltd. All rights reserved.