Dynamic methods of sensory analysis

Garmt B. Dijksterhuis*, John R. Piggott

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

88 Citations (Scopus)

Abstract

Human perception systems are generally geared towards detecting change. Constant stimulation is of low survival value, hence uninteresting. Most sensory methods focus on static judgements, but there is a class of methods especially adapted to measuring perceived change in stimulation from food. Most processes involved in eating, e.g. mastication and salivation, are dynamic processes, so methods acknowledging dynamic properties of eating are likely to produce results more valid than static methods. Food components as texturing agents, flavour systems, etc., have an impact on the dynamics of food breakdown and flavour release. Both from a fundamental - food perception and appreciation - and, from an applied - product development - viewpoint, dynamic sensory methods are worthwhile studying and employing.

Original languageEnglish
Pages (from-to)284-290
Number of pages7
JournalTrends in Food Science and Technology
Volume11
Issue number8
DOIs
Publication statusPublished - Aug 2000
Externally publishedYes

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