Sensory scaling and measuring techniques

A crucial aspect of food science is how humans perceive, describe, and respond to foods' various sensory properties. It is wrong to believe that data provided by humans are mere subjective opinions that differ widely. In this chapter, we discuss an array of proven, robust, and reliable techniques that can be used to measure and collect a food's sensory description, both from trained panels and from consumers. In the context of this book, the methods are not specific to characterize textural properties, yet, of course, depending on the purpose of the research, the textural attributes can be the focus. In this chapter, an overview (nonexhaustive) of some of the most widely used procedures and test methods has been provided.