Sensory Analysis in Food Science

Sensory analysis in food science is the systematic evaluation of food products based on the senses—taste, smell, sight, touch, and sound. It involves trained panels or consumers assessing attributes like flavor, texture, appearance, and aroma. This method helps food developers understand how people perceive their products, guiding improvements and innovations. By using sensory analysis, companies can ensure their foods are enjoyable and meet consumer preferences, ultimately influencing product success in the market.