Sensory Analysis in Food Industry

Question 1

Sensory Analysis

Answer 1

A scientific discipline used to measure, analyse and interpret reactions to the characteristics of food as perceived by our sense of sight, sound, smell, touch and taste.

Question 2

New products

Answer 2

Sensory analysis is used to determine if consumers like new food products before launching the foods into the marketplace

Question 3

Modifications

Answer 3

Food producers use sensory analysis to see if consumers can notice a detectable difference between an original and a modified food recipe. Recipes are often modified to make a nutrition change e.g. to modify the fat content, to use cheaper ingredients to save on costs.

Question 4

Own Brands

Answer 4

Food producers use sensory analysis to develop own - brand food products to compete with the branded market. If the difference is too noticeable the recipe may need to be altered.

Question 5

Quality Assurance

Answer 5

Sensory analysis is used to determine if a food product is manufactured correctly and if the taste profile matches the descriptions.