SENSORY ANALYSIS AND CONSUMER RESEARCH IN PRODUCT DEVELOPMENT

This introductory paper addresses the need to develop well-selected and highly trained descriptive panels in order to improve sensory research.
Trained panels are able to develop and reliably use a common language to describe all perceptible properties to aid food chemists in improving internal quality.
The paper further reports on new methods being developed to predict product boredom and product aversion.

Workshop on Measuring Consumer Perception of Internal Product Quality

E.P. Köster

https://doi.org/10.17660/ActaHortic.1990.259.1