Sensory characteristics of foods: new evaluation techniques.
New product development requires the integration of sensory attributes including product taste, texture, and appearance with consumer attitudes and health biases. Both sensory and attitudinal variables determine food preferences, product purchase and food consumption. This review paper describes novel mathematical procedures that allow for study of real foods rather than model systems. Application of the Response Surface Method (RSM) to sensory evaluation of salted snacks is described.
D000328:Adult; D003258:Consumer Behavior; D005247:Feeding Behavior; D005260:Female; D005502:Food; D006801:Humans; D008297:Male; D008875:Middle Aged; D012677:Sensation; D013649:Taste