Sensory analysis: the boom of a scientific discipline highlighted by bibliometric measures.

CALVIÑO, A.M.

Recent contributions to sensory analysis of food

Research Signpost

Lugar: Kerala; Año: 2012; p. 1 - 20

Sensory analysis explains how food products are perceived in terms of human capabilities to detect, discriminate and quantify the sensory stimuli. This discipline has been growing fast over the last two decades. Sensory techniques, originally developed for quality control of products are now linked to the creative design of new products, particularly those that offer the sensory properties more appreciated by consumers. This chapter illustrates the growth of sensory analysis discipline in terms of bibliometric measures. Analyses of publications at macro, meso and micro levels are performed with the aim to acquire knowledge on the productivity by country, on the output of main journals, and on the scientific practices carried out by sensory scientists around the world. The review focused on the work of the last 20 years and the topics analyzed are multimodal sensory interactions and their fusion into flavor perception, analytical and affective sensory methodology development and a variety of sensory vs instrumental correlation studies.