Sensory perception's role in product development. (Sensory R&D)(Ingredients and Product Development) (Cover Story): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on November 1, 1992. The length of the article is 825 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: The food industry product development process can make good use of sensory analysis. Flavor is the most important factor determining consumers' acceptance or rejection of food products and flavor is the result of sensory perception. Products can be scientifically evaluated on the basis of sensory evaluation. There are three subfields of sensory science: perception, sensory analytical testing, and affective testing.

Citation Details
Title: Sensory perception's role in product development. (Sensory R&D)(Ingredients and Product Development) (Cover Story)
Publication:Food Processing (Magazine/Journal)
Date: November 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n11 Page: p14(2)

Article Type: Cover Story

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