Food Products Sensory Attributes from "summary" of Gastronomy and Food Science by Charis M. Galanakis
This book provides an overview of the sensory attributes of food products. It explores how understanding the sensory properties of foods can help with product development and sensory evaluation. It also examines the impact of nutrition and production methods on food quality.- Sensory attributes of food products are the combination of elements experienced by our senses that influence our perception of the product. They can include sight, smell, feel, taste and texture.
- Different types of food products possess different sensory characteristics which appeal to consumers in different ways. For instance, sweet snacks have a pleasing aroma and smooth texture while savoury options are likely to be crunchy.
- Food processors must understand how to craft sensory properties of the product in order to create something that meets customers' expectations. As such, it is necessary for companies to conduct sensory tests to gauge the popularity of a food product before introducing it to market.
- Proper packaging is also necessary in order to preserve the sensory qualities of a food product. Occasional testing and assessment should be carried out to ensure optimal performance.
