title: Sensory evaluation techniques - make "good for you" taste "good".
abstract: Sensory evaluation techniques are frequently used, however applied sensory is most often used within private industry. Basic sensory techniques can be an invaluable aid to research on nutritional or functional benefits of natural products such as whole fruits, nuts and vegetables (through varietal selection, breeding, etc.) in addition to clinical trials of botanicals. Products' sensory properties, including fruits and vegetables, must be tailored to ultimately appeal to the "consumer": no matter how healthy and nutritious a food is, if it does not appeal to its intended end user, it is unlikely to succeed in today's marketplace. This paper outlines the "5 S's" or basic principles of applied sensory testing; Subjects, Site, Samples, Statistics, and Sensory Methods. Two case studies are detailed where applied sensory is used to benefic academic research; one as a clinical trial of broccoli sprout extract, and the second as plant breeding research on strawberries. Finally, more in-depth techniques are discussed so that one can ensure that product sensory properties are aligned with consumer expectations, in other words, that sensory congruence is achieved.
authors.affiliation: Sensory Spectrum, Inc, 554 Central Ave., New Providence, NJ 07974, USA. gvciville@sensoryspectrum.com
authors.forename: Gail Vance
authors.initials: GV
authors.lastname: Civille
authors.forename: Katherine Nolen
authors.initials: KN
authors.lastname: Oftedal
mesh_terms: D003073:Cognitive Dissonance; D003258:Consumer Behavior; D005069:Evaluation Studies as Topic; D005502:Food; D006801:Humans; D011581:Psychological Tests / Q000592:standards*; D013649:Taste; D055697:Taste Perception