What are the food sensory?
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Food sensory refers to the sensory properties of food that play a crucial role in determining its quality and consumer acceptance. These sensory properties include appearance, color, mouthfeel, taste, body and texture, odor, flavor, aroma, and overall acceptability. The sensory evaluation of food involves both subjective (hedonic rating test by trained panelists) and objective (instrumental analysis) methods to assess quality attributes and ensure control in processing and preparation. Additionally, sensory experiences related to food extend beyond eating and involve various sensory impressions like touch, audition, smell, vision, and taste throughout the consumer interaction stages. Furthermore, advancements in metabolomics have provided insights into how flavor, smell, and texture of foods are influenced by their chemical properties, enhancing the understanding of sensory evaluation in food production.
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01 Jan 2021 3 Citations | Food sensory includes touch, audition, smell, vision, and taste. These senses contribute to the overall food experience, from perceiving the venue to disposing of leftovers, enhancing consumer interactions. |
| Food sensory include vision, aroma, texture, and palate signals that influence food behavior, intake control, and satiety. These sensory cues play a crucial role in food selection and consumption. | |
| Food sensory evaluation involves using senses to assess food quality. It has been practiced for thousands of years, evolving from expert-based to consumer-based testing methods for product improvement. | |
| Food sensory properties include flavor (taste and smell), texture, and mouthfeel, all influenced by the chemical composition of food. Metabolomics helps analyze these sensory aspects comprehensively. | |
| Food sensory includes appearance, color, mouthfeel, taste, body, texture, odor, flavor, aroma, and overall acceptability. These sensory properties are crucial for assessing and maintaining food quality standards. |
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