Sensory testing other descriptive methods

Historically, descriptive analysis tests, like other sensory tests, were fielded in a laboratory environment, but with the advent of the electronic age, one could look at the methodology as a mobile resource, i.e., able to be used in any environment based on the kinds of information needed and the specific type of product e.g., a home care product. This author recalls using the QDA method (in the 1970s) to evaluate golf clubs, with players actually using the clubs on a golf course. In that time period without a mobile device, it was a paper and pencil exercise requiring lots of paper... 

It is often too expensive to have or maintain an inhouse descriptive sensory panel. Therefore, other ways of measuring flavor need to be developed. Off-flavor in many foods have been measured by using gas chromatography to assess the level of lipid volatiles associated with off-flavor development Chapters 5, 6, 9) such as hexanal or by direct chemical determination of thiobarbituric acid reactive substances Chapters 5, 6) as a marker of the degree of lipid peroxidation. A new method being tested for use in the assessment of food qu ity is impedance technology. This method is showing promise for use in the seafood industry Chapter 20),... 

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