Sensory assessment appearance properties

The ability to perform precise, calibrated digital measurements is a welcome breakthrough for the science and technology of food appearance. As well as a new future for the measurement of appearance properties of three-dimensional materials it will be of great benefit for sensory assessment. Potential benefits include the development of on-screen panelhng and panel manipulation, communication and archiving. Another benefit will be the constraction of improved colour standards for panel use (see Chapter 14). 

Sensory evaluation is a scientific discipline that uses humans to measure the acceptability and sensory properties of food and other materials. Sensory properties important in food products include attributes of appearance, odor, taste, and texture. The use of humans as measuring devices is necessary because only humans can define what is acceptable, and in many cases, no instmmental or chemical method can adequately measure or replicate the human response. For this reason, sensory evaluation is a vital component in any quality assessment program. In such programs, sensory evaluation can be used to monitor product quality determine effects of alternative processing, ingredients, or formulations evaluate packaging and determine product shelf life. 

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