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Sensory testing involves scientific methods for testing the appearance, texture, smell and taste of a product. The product characteristics are picked up by the sensory organs (eyes, nose, mouth, skin and ears) and analyzed ing to various schemes.
For effective sensory evaluation, the analyst should duly recognize the purpose of the study, select the appropriate experimental design, use panelists who fit the purpose, choose the proper method for preparing and presenting the samples, and analyze the data cor- rectly.
Sensory testing involves scientific methods for testing the appearance, texture, smell and taste of a product. The product characteristics are picked up by the sensory organs (eyes, nose, mouth, skin and ears) and analyzed ing to various schemes.
0:16 12:37 During the sensory examination. Youll test many types of sensation. Including light touch using aMoreDuring the sensory examination. Youll test many types of sensation. Including light touch using a cotton swab temperature using the large cold metal end of your tuning fork. Pain using the sharp end
Sensory analysis can be used for quality control, determining shelf life, gauging the readiness for product launch, assessing product success, flavor profiling, and identifying the attributes driving consumer preferences.
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Sensory tests may be divided into three groups based on the type of information that they provide. The three types are discrimination, descriptive, and affective.
Some of these aspects include, but are not limited to, odor, taste, and texture. The sensory lab employs three different types of difference tests: the triangle test, the duo-trio test, and the paired comparison test.
The sensory attributes include appearance (color, size, shape, and consistency of liquid and semisolid products), kinesthetic (texture, consistency, and viscosity), and flavor (taste and odor).
It is crucial that the evaluations occur in a quiet environment, without any disturbing noises or odours. The lighting and the temperature of the room need to be standardised to ensure that the testing conditions are stable from one test to another. For the same reason we commonly use white trays, plates and cutlery.
Sensory Properties: Appearance. Taste. Odor. Texture.

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