Okuzeka
Food Science & Technology vocabulary · Quality Control and Analysis

Sensory evaluation

Meaning in food science & technology, with examples

nounCommon term

In food science & technology, sensory evaluation means: The scientific testing of food with the human senses (sight, smell, taste, touch and hearing) by trained panels or by consumers.

In Turkish: duyusal değerlendirme, duyusal analiz

How it is used

Used in R&D, quality control and shelf-life studies. Common methods include the triangle test (can people find the odd sample?), descriptive analysis by trained panelists, and hedonic tests in which consumers rate liking on a 9-point scale. People 'run a sensory panel' or 'do a taste test'.

Example sentences

  1. Sensory evaluation showed no difference between the old recipe and the reduced-sugar recipe.

  2. We do a quick sensory evaluation of every batch: color, smell, taste and texture.

Common collocations

  • sensory panel
  • triangle test
  • trained panelist
  • hedonic scale
  • sensory attributes
  • textureThe way a food feels in the hand and mouth, such as hard, soft, crisp, chewy, smooth or creamy, which comes from its physical structure.
  • quality controlThe checks, measurements and tests carried out on raw materials, products in process and finished goods to make sure they meet the agreed specifications.
  • specificationA document that sets out the agreed requirements for a raw material, packaging or product, such as composition, chemical and microbiological limits, appearance and packing.
  • accelerated shelf-life testingA faster way of estimating shelf life by storing a product under harsher conditions, usually higher temperature or humidity, and using models to predict how long it will last normally.

More terms: Quality Control and Analysis

Practise with graded reading

Reading at the right level is the fastest way to make new words stick. Pick free English books by level: