Invited review: Sensory analysis of dairy foods.
Sensory quality is the ultimate measure of product quality and success. Sensory analysis comprises a variety of powerful and sensitive tools to measure human responses to foods and other products. Selection of the appropriate test, test conditions, and data analysis result in reproducible, powerful, and relevant results. Appropriate application of these tests enables specific product and consumer insights and interpretation of volatile compound analyses to flavor perception. Trained-panel results differ from dairy judging and grading and one objective of this review is to clearly address and demonstrate the differences. Information on available sensory tests, when and how to use them, and the powerful results that can be obtained is presented.
Drake
M A
MA
Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695-7624, USA. mdrake@unity.ncsu.edu
D002611:Cheese; D003611:Dairy Products / Q000032:analysis / Q000592:standards*; D003612:Dairying / Q000379:methods*; D005069:Evaluation Studies as Topic; D006801:Humans; D012677:Sensation; D009626:Terminology as Topic