I. What is Sensory Evaluation? Sensory evaluation is a scientific discipline used to evoke, measure, analyze, and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch, and hearing. It is a crucial tool in product development, quality control, and consumer research in various … Read more
Sensory Evaluation Glossary: Understanding Syrupy I. What is Syrupy? Syrupy is a term used in sensory evaluation to describe a thick, viscous texture that is reminiscent of syrup. When a food or beverage is described as syrupy, it typically means that it has a high level of viscosity and a smooth, flowing consistency. This texture … Read more
I. What is Moisture Content? Moisture content refers to the amount of water present in a food product. It is an essential parameter in sensory evaluation as it can greatly impact the overall quality and characteristics of the food. The moisture content of a food product is usually expressed as a percentage of the total … Read more
I. What is Roasted? Roasting is a cooking method that involves applying dry heat to food, typically in an oven or over an open flame. This process helps to develop a rich flavor and aroma in the food being roasted. Roasting is commonly used for meats, vegetables, and nuts, but can also be applied to … Read more
I. What is Layered? In sensory evaluation, the term “layered” refers to the perception of multiple distinct sensory characteristics in a product. These layers can include flavors, aromas, textures, and even visual aspects that combine to create a complex sensory experience for the consumer. When a product is described as having layered sensory characteristics, it … Read more
I. What is Nuttiness? Nuttiness is a sensory attribute commonly found in various foods and beverages. It is characterized by a flavor profile reminiscent of nuts, such as almonds, walnuts, or hazelnuts. This flavor can range from subtle to intense, depending on the type of food and the concentration of compounds responsible for the nutty … Read more
I. What is Dried Out? Dried Out is a term used in sensory evaluation to describe a condition in which a product has lost moisture, resulting in a dry and often unappealing texture. This can occur in a variety of food and non-food products, such as meats, fruits, vegetables, and cosmetics. Dried Out can significantly … Read more
I. What is bitterness? Bitterness is one of the five basic tastes, along with sweetness, sourness, saltiness, and umami. It is often described as a sharp, pungent, or unpleasant taste that can be detected on the back of the tongue. Bitterness is a common taste in many foods and beverages, such as coffee, dark chocolate, … Read more
I. What is Elasticity? Elasticity is a physical property that describes the ability of a material to deform under stress and return to its original shape once the stress is removed. In the context of food products, elasticity refers to the ability of a food item to stretch, bend, or compress without breaking. This property … Read more
What is Creaminess? Creaminess is a sensory attribute that refers to the smooth, rich, and velvety texture of a food product. It is often associated with dairy products such as cream, yogurt, and ice cream, but can also be found in non-dairy products like soups, sauces, and desserts. Creaminess is perceived through a combination of … Read more