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Sensory Descriptive Evaluation of Food Products: A Review

Author(s): Tiziana Maria Sirangelo

Sensory descriptive analysis of food products provides an understanding and control of the key attributes for consumer satisfaction and for market success. The present review describes the main application fields of this technique and the most significant studies. Particularly, it focuses on food quality, nutrition and health fields treating few other areas in which sensory analysis is applied as well. Moreover, the work highlights how, in many cases, sensory evaluation is used in combination with other methods, mostly chemical and microbiological, and how this integrated approach increases its potentialities and improves the quality of the results. The review also underlines how the most recent demand trend of consumers, based on more natural and functional food, led to the need to develop new products, for which a sensory testing phase is highly advised. Consequently, accurate sensory analysis methods have significatively risen in importance.

    Editor In Chief

    Dr. Dario Siniscalco

  • Department of Experimental Medicine
    University of Campania-Luigi Vanvitelli
    Naples, Italy

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