Sensory evaluation is a technique to analyze and measure human responses to the composition of foods and drinks and to further evaluate the characteristics like – appearance, touch, odour, texture, temperature and taste.

A panel of human evaluators – Food chemists, Sensory Scientists, Flavour Scientists, Nutritionists and others, participate for the sensory analysis where the results of the different kind of responses by applying different methods are recorded for the final analysis. The manufactures of the food products should do sensory evaluation for ensuring product quality, customer satisfaction and for marketing purposes.

For a food business operator, the sensory quality of a food product could become the single & most important factor which consequently could push the sale of the product. The chances of a product’s success increases if the sensory tests are efficiently done in comparison to competitors’.

• New product development
• Investigating a new recipe
• To check if product sustains the same quality & taste
• Competitive edge
It is a very useful discipline to know as how the food ingredients, processes, packages, or storage conditions affect the sensory properties of foods.