Abstract
Sensory evaluation is defined as a scientific method used to evoke, measure, analyze, and interpret those responses to foods and beverages as perceived through the five senses of sight, smell, touch, taste, and hearing (Stone and Sidel 1993). Integrating sensory science techniques assists in identifying specific properties of foods that may not be found instrumentally and also provides important and useful information to product developers, food scientists, and managers about the sensory characteristics of their products (Lawless and Heymann 1998).
| Original language | English (US) |
|---|---|
| Title of host publication | Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition |
| Publisher | CRC Press |
| Pages | 165-178 |
| Number of pages | 14 |
| ISBN (Electronic) | 9781439870693 |
| ISBN (Print) | 9781439849040 |
| DOIs | |
| State | Published - Jan 1 2012 |
ASJC Scopus subject areas
- Engineering(all)
- Agricultural and Biological Sciences(all)