Análisis sensorial de alimentos

Abstract

Sensory analysis is the examination of the organoleptic properties of a product made through human senses. In other words, is the evaluation of the appearance, smell, aroma, texture and taste of a food or raw material. This type of analysis comprises a set of techniques to accurately measure the human responses to food, thereby minimizing the potential effects of deviation that the identity of the brand and other information can have on the consumer judgment. Sensory analysis attempts to isolate the sensory or organoleptic properties of food or products themselves and provides very useful information for the development or improvement of food products, for the scientific community in the food area and for managing directors of food companies.

Sensory analysis was previously considered as a marginal method for measuring the quality of food. However, its historical development has allowed that its usefulness in the food industry to be recognized as one of the most important ways to ensure product acceptance by consumers.