Methodology and Application of Sensory Evaluation Technology in Food Science

doi:10.7506/spkx1002-6630-201605044

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Methodology and Application of Sensory Evaluation Technology in Food Science

LIU Dengyong, DONG Li, TAN Yang, LIU Huan

Food Safety Key Laboratory of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China

Online:2016-03-15 Published:2016-03-17

Abstract

Abstract:

After decades of development, sensory evaluation has played a strong role in product development, quality control,
marketing, flavor analysis, quality and safety supervision and inspection, and has quickly become an important technical support
for modern food science and technology and the food industry. This paper mainly introduces the basic concepts and traditional
methods of sensory evaluation, focusing on its application in the food industry and innovation in methodology.

Key words: food, sensory evaluation, application, innovation of methods

CLC Number:

TS207

LIU Dengyong, DONG Li, TAN Yang, LIU Huan. Methodology and Application of Sensory Evaluation Technology in Food Science[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201605044.

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Methodology and Application of Sensory Evaluation Technology in Food Science

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