Recent contributions to sensory analysis of foods

CALVIÑO, A.M. (EDITORA)

Research Signpost

Lugar: Kerala, India; Año: 2012 p. 180

978-81-308-0472-9

Sensory analysis is a scientific discipline that includes several research areas, which use human beings as tools and well-proved and validated methodologies. It is possible to explain how food products are perceived in terms of human capabilities to detect, discriminate and quantify the sensory stimuli. The field of sensory science is essentially contributing to our understanding of the variables that influence the perception of foods and beverages. Sensory food science draws together researchers working in a large scientific and technical spectrum. So, sensory science is more than traditional or innovative methodological issues oriented to solve specific problems related to food stimuli. Nowadays, it is conceivable to expand the scope of sensory science to include a deeper understanding of sensory properties, from their gneration in food until their perception during eating and to know thoroughly the factors which affect the stimulus - response relationships. Three aims of this book are devoted to show the application of different methodologies for the analysis of the sensory properties of specific foods. The first, emphasizes the potential of sensory analysis in the definition of product-orientated sensory specifications and its inclusion in quality control of foodstuffs;the second, explains the efforts to describe in quantitative terms the relations between instrumental data and sensory magnitudes; and the third, highlights the nature of sensory analytical and affective methodology.