SENSORY

EVALUATION
OF FOODS
OBJECTIVES:
INTRODUCTION:

Sensory evaluation is a scientific discipline that

analyses and measures human responses to the
composition of food and drink, e.g. appearance,
touch, odour, texture, temperature and taste.
DEFINITION:

‘A scientific discipline used to evoke, measure, analyze

and interpret reactions to those characteristics of food
and materials as they are perceived by senses of sight,
smell, taste, touch and hearing. ’
5 CLASSIFICATION OF HUMAN SENSES
SIGHT AS INSTRUMENT IN FOOD TESTING
APPEARANCE AS INSTRUMENT IN FOOD
TESTING
 Caratenoids
 Chlorophyll
 Anthaxanin
 Anthocyanins
 Sepia
FLAVOR AS INSTRUMENT IN FOOD
TESTING
SMELL AS INSTRUMENT IN FOOD
TESTING
TASTE AS INSTRUMENT IN FOOD
TESTING
TOUCH AS INSTRUMENT IN FOOD
TESTING
HEARING AS INSTRUMENT IN FOOD
TESTING