Food Sensory and Flavors
Flavour is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. Specific functions could include product matching, enhancement of ingredient specifications, shelf-life determinations and cost optimization. When detection, not identification, of differences is the goal, it involves less time and training. However, situations that require attribute-specific quantifiable data, such as target matching, demand a trained panel of product specialists. Every sensory panelist must be competent in using the sensory method, terminology, rating scales, and evaluation ballots or programs.