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Sensory evaluation is the evaluation of the signals a person receives through the senses of sight, hearing, taste, smell and touch.
During sensory evaluation, sensory attributes are considered in the following order: appearance → smell / aroma → taste → texture
- View
The main feature is the appearance of the food product inside or outside the package. Expectations from appearance are used to make a quick decision about the quality of the product or its suitability for the consumer. Therefore, when evaluating samples in the laboratory environment, their shape, size, surface texture and color (surface and cross section) should be examined in detail.
Features of shape and size include but are not limited to length, width and thickness; geometric shape (eg square, round); Features such as the distribution of fillers or additives can also be enumerated. The surface texture should be evaluated on whether it is dry or moist, smooth or rough, matte or shiny, soft or hard, crunchy or chewy.
- Fragrance
Odor is defined as a result of a process of volatile compounds moving during sniffing into the nasal cavity where they are detected by the olfactory system through the nasal passage. The surface properties of the food product also play an important role in situations where the diffusion of volatile substances from a soft, wet and porous surface is greater than that of a hard, dry and smooth surface.
- Tat
During sensory analysis, several processes take place simultaneously to aid perception. The first is that food is chewed. In this process, retronasal smell takes place. At the same time, flavor compounds in foods dissolve in saliva and come into contact with taste receptors packaged in taste buds. These flavors are perceived as sweet, sour, bitter, salty or umami. Additional sensations due to the sensitivity of the mucous membrane of the mouth can be caused by certain chemical compounds that stimulate nerve endings (sourness, metallic taste, cooling sensation). The sum of the perceptions mentioned above is defined as food flavor.
- Texture
Texture, ie texture, can be defined as a result of the mechanical, structural and surface properties of food products. In other words, it can be thought of as a complex sensory feature consisting of multiple different perceptions at the same time. Basic tissue perception is done through the organs of vision and hearing. The terms that can be used to describe the properties of food in terms of visual perception are surface properties, homogeneity, oiliness and humidity. The hearing organs are associated with the features that are manifested through the noises (eg crackles) made when holding or chewing food. The feeling of touch and pressure is related to the texture properties that characterize the structure of the food.
