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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #359264
Research Project: Improving Quality, Stability, and Functionality of Oils and Bioactive Lipids

Location: Functional Foods Research

Title: Flavor and sensory aspects

Author
item MALCOLMSON, LINDA - Canadian Grain Commission
item Moser, Jill

Submitted to: John Wiley Journal
Publication Type: Book / Chapter
Publication Acceptance Date: 1/11/2019
Publication Date: 2/17/2020
Citation: Malcolmson, L.J., Winkler-Moser, J.K. 2020. Flavor and sensory aspects. In: Shahidi, F., editor. Bailey’s Industrial Oil and Fat Products. 7th Edition. Hoboken, NJ: Wiley Publishers. https://doi.org/10.1002/047167849X.bio032.pub2.
DOI: https://doi.org/10.1002/047167849X.bio032.pub2

Interpretive Summary:

Technical Abstract: Sensory evaluation is a scientific discipline that uses humans to measure the acceptability and sensory properties of food and other materials. Sensory properties important in food products include attributes of appearance, odor, flavor, texture, and mouthfeel. The use of humans as measuring devices is necessary because only humans can define what is “acceptable,” and in many cases, no instrumental or chemical method can adequately measure or replicate the human response. For this reason, sensory evaluation is a vital component in any quality assessment program. In such programs, sensory evaluation can be used to monitor product quality, determine effects of alternative processing, ingredients, or formulations, evaluate packaging, and determine product shelf life.