Sensory analysis examines the properties (texture, flavour, taste, appearance, smell, etc.) of a product or food through an individual’s senses (sight, smell, taste, touch and hearing).
This form of analysis is used for the purpose of accepting or rejecting food products. It is one of the most important methodologies for innovation and application to ensure final product acceptance by consumers.
Plays a crucial role in quality control and product development processes
Assists in optimising product formulations, identifying preferred sensory profiles, and ensuring consistency in product attributes
Allows companies to align products with consumer preferences, leading to higher customer satisfaction and increased market penetration
