Western Mindanao State University

COLLEGE OF AGRICULTURE
FOOD TECHNOLOGY DEPARTMENT
Zamboanga City

FT 165 SENSORY EVALUATION (LAB)

Name: Nombre, Justin Mar C. Date: 9/2/22

I. Research and Discuss the following 

1. Evolution of the sensory science discipline

In the past, the ability to produce high-quality foods depended often on the
sensory aptitude of a single expert who oversaw production or made judgments
on process improvements to ensure the product would have desired properties.
Brew masters, wine tasters, dairy judges, and other food inspectors who served
as the arbiters of quality had a history of doing this.

These lone authorities were replaced by panels of persons engaging in

specialized test procedures that took the shape of designed studies in modern
sensory evaluation.

 First, since a single expert may fall ill, travel, retire, pass away, or be
otherwise unable to make choices, it was understood that the judgments
of a panel would generally be more trustworthy than the judgements of a
single individual and therefore carried less risk.

 Second, the expert's opinion may or may not correspond with what
certain groups or customers may desire in a product.

 While certain sectors still practice informal, qualitative inspections such

workbench "cuttings," they have progressively given way to more
official, quantitative, and regulated observations.

 The measuring techniques used in the present sensory evaluation methods

have a history of application in both academic and industrial research.

2. Philosophy of Sensory Science

 According to "A philosophy for sensory science," the field's
distinctiveness, function, approaches, and future are all investigated. The
UNIQUENESS of sensory science, or how it deals with the relationships
between products and people, is a reflection of the many challenges associated
with producing food for human use.

3. Importance of statistics for sensory and consumer science

Human perceptions of foods and consumer products are the results of

complex sensory and interpretation processes. Instrumental measures do not have
the ability to predict human perception when it comes to taste, and it rarely
mimic the mechanical manipulation of foods like the saliva and mucus chemical
reaction in foods partitioning in chemical flavors. According to (Meilgaard et al.,
2006) Sensory experience is interpreted, given meaning within the frame of
reference, evaluated relative to expectations and can involve integration of
multiple simultaneous or sequential inputs. Finally, judgments are rendered as
our data. Thus, there is a “chain of perception” rather than simply stimulus and
response, meaning only human sensory data provide the best models for how
consumers are likely to perceive and react to food products in real life.

4. Senses and Sensory Attribute

Senses Sensory attribute

Sight Appearance
smell odor
Touch Texture
Taste Flavor