Sensory testing of customer concepts. (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 621 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: Suppliers of ingredients to the food industry commonly use sensory research in their product development process. Sensory research typically entails the use of sensory evaluation panels to research perceptions of differences in the flavor of ingredients. Some ingredients suppliers give samples of their product development research to food industry clients. Sensory evaluation panels are vital to detecting flaws in ingredients that can be corrected.

Citation Details
Title: Sensory testing of customer concepts. (Sensory R&D)(Ingredients and Product Development) (Cover Story)
Author: Kathleen Rutledge
Publication:Food Processing (Magazine/Journal)
Date: November 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n11 Page: p19(2)

Article Type: Cover Story

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