Sensory Evaluation of Foods

This book offers a unique integrated perspective on sensory science, combining fundamentals, modern methodologies, and practical applications across various industries. It equips readers with the tools and knowledge needed to conduct effective sensory evaluations in research and industrial settings, covering everything from the evolution of sensory science to advanced statistical tools and smart sensing technologies. The book explores traditional techniques such as subjective and objective methods alongside cutting-edge innovations like AI, augmented reality, brain-computer interfaces, and machine learning in sensory testing. What sets this book apart is its interdisciplinary approach-blending sensory science, data science, psychology, neuroscience, and food technology. A special emphasis is placed on inclusive sensory methods for non-verbal, pediatric, and sensory-compromised individuals, as well as global consumer perspectives shaped by culture, diet, and emerging food trends.

Key Features:

• Presents a comprehensive evolution of sensory science-from its origins to modern laboratory design
• Covers both subjective and objective sensory evaluation techniques, including traditional tests like triangle and hedonic ratings, as well as cutting-edge tools such as brain-computer interfaces, augmented reality, and AI-assisted flavor analysis
• Discusses the physiology, anatomy, and psychophysics of human sensory organs and neural thinking patterns for better understanding of sensory perception
• Includes practical guidance on the design and construction of sensory laboratories, sample management, panelist selection, and statistical testing to ensure reliable and valid results

This book is an essential resource for sensory scientists, food technologists, product developers, quality assurance professionals, researchers, and graduate students seeking to master both traditional and emerging approaches in sensory evaluation.