sensoryanalysis

Sensory analysis is a scientific discipline that uses human senses to evaluate and interpret the properties of products such as foods, beverages, cosmetics, and everyday items. It aims to evoke, measure, analyze, and interpret responses to the sensory characteristics of a product, including appearance, aroma, taste, texture, and sound, as perceived by panelists or consumers. The field draws on psychology, statistics, and food science to provide objective data about perceptual attributes and consumer preferences.

Typical methods include discrimination tests, descriptive analysis, and affective testing. Discrimination tests, such as triangle, duo-trio, or paired comparisons, determine whether samples differ perceptually. Descriptive analysis uses trained sensory panels to quantify the intensity of attributes (for example, aroma or texture) on chosen scales, producing a sensory profile of a product. Affective or consumer testing assesses liking and acceptance among target populations, informing market viability and preferences.

Panelists may be trained experts or untrained consumers, depending on the objective. Training and calibration are important to improve reliability. Data from sensory tests are analyzed with statistical methods, including analysis of variance (ANOVA), post-hoc comparisons, and multivariate techniques such as principal component analysis or cluster analysis for pattern discovery and product positioning.

Standards and guidelines exist from organizations like ISO and other bodies to guide lab design, test protocols, and data interpretation. Sensory analysis supports product development, quality control, shelf-life studies, labeling, and branding by providing insights into how products are perceived and valued.