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In This Chapter
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Sensory Analysis of Fruit and Fermented Fruit Product Flavors
- Introduction
- Fruit Flavors
- DA Methods Used to Evaluate Fruits
- Integrating Consumer Studies with DA to Assess Fruit Flavors
- Relationship of Taste and Aroma Evaluations to Instrumental Measurements
- Measuring Texture of Fruit by Sensory and Instrumental Methods
- Relating Consumer Evaluations to Instrumental Measures
- Fermented Fruit Flavors
- DA and Attribute Rating Methods Used to Evaluate Fermented Fruits
- Quality Rating Methods Used to Evaluate Fermented Fruits
- Consumer Affective Testing Methods Used to Evaluate Fermented Fruits
- Discrimination Methods Used to Evaluate Fermented Fruits
- Conclusions
- REFERENCES
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).
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