Does the mind reflect the mouth? Sensory profiling and the future

G.B. Dijksterhuis, D.V. Byrne

    Research output: Contribution to journalArticleAcademicpeer-review

    29 Citations (Scopus)

    Abstract

    Descriptive Sensory Profiling methods have been used for over half-a-century. As the application of these methods obviously does not occur in a vacuum, we sketch the contextual basis of these methods. A unifying model, illustrating the tasks required from a sensory panellist, is presented with the aim of illuminating some major differences between methods. The history and main developments in the field of descriptive sensory profiling are outlined in a basic pedigree of methods. The authors suggest an approach to sensory profiling where taylor-made, problem oriented, methods are devised and used.
    Original languageEnglish
    Pages (from-to)527-534
    JournalCritical Reviews in Food Science and Nutrition
    Volume45
    Issue number7-8
    DOIs
    Publication statusPublished - Oct 2005

    Keywords

    • warmed-over flavor
    • porcine meat
    • vocabulary
    • patties
    • memory
    • choice
    • taint
    • tests
    • panel
    • fat

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