Psychophysical and psychometric approaches to sensory evaluation.
Sensory evaluation has recently utilized the methods developed by psychophysicists and psychometricians, who week to represent data in terms of various scales and mathematical formulations. This review covers the development of ratio scaling to develop relations between sensory and instrumental measures of food, the use of multivariate psychophysical procedures which relate a variety of physical variables to a single sensory response, and the use of multidimensional scaling to relate different sensory percepts to each other. Each of these approaches is nascent in applications to sensory evaluation, although the mathematics and formulations are very developed. Each approach gives the experimenter insights into subjective and objective correlations and the manner in which the panelist perceives relations among stimuli. The treatment of the reported literature for each approach follows the same course: necessary conditions for its application to sensory evaluation, experiences with model systems and real foods, and potential uses and limitations in sensory evaluation.
D000438:Alcohols; D005504:Food Analysis; D006801:Humans; D008433:Mathematics; D008722:Methods; D009812:Odorants; D013329:Structure-Activity Relationship; D013649:Taste / Q000502:physiology*; D013652:Taste Threshold
D000438:Alcohols