REA AMOR D.

SALUNDAGUIT
BTVTED-FSMT III
MS. CORA B. CABONCE
EDUC 6A
NARRATIVE REPORT DAY 4

On the fourth day of the webinar, sensory evaluation has been tackled. Sensory assessment is a
scientific field that uses the senses of sight, smell, taste, touch, and hearing to elicit, measure, evaluate,
and interpret reactions to food material properties (sound). To create an acceptable and affective product
at maximum production economy, sensory aspects of food quality are tested to determine customer
approval.
People make food choices based on a variety of factors such as cost, desire, past experience, and
what is healthy, but probably more crucially, they employ information collected via their senses: look,
texture, taste, and smell. These sensory elements have the ability to increase a food product's appeal,
demonstrate attractiveness and quality, or fulfill the tastes and aspirations of important groups. Food
product sensory analysis can give producers with information that can be utilized in product development,
marketing, and other claims.
When sensory analysis is used to evaluate food items, valuable information and thoughts are
gained that may be used to: Guarantee customer expectations are fulfilled or surpassed. Provide answers
to critical product questions that have a direct impact on revenue and market performance. Many factors
influence food acceptance, including the individual, the food, and the context in which the meal is
enjoyed.
Because sensory judgments have a significant influence on food choice and consumption,
investigating and understanding sensory responses and food acceptability in connection to obesity is
important. ... They also give us recommendations on how much food to eat.
Food acceptance is strongly related to how food interacts with the customer at any given time.
time. Customer acceptance is one of the elements that affects food acceptability, and it is discussed in this
article. qualities, food sensory characteristics, and the "feel good" element