Sensory analysis and evaluation methods of food products
A Turkish SME dealing with R&D of food products developed a Sensory analysis technique for evaluation of food products based on statistical methods.
The technique can be modified according to specific needs of possible partners, since every food product has different characteristics. The Turkish company is offering their method and expertise for technical cooperation agreement.
Sensory (organoleptic) analysis is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products. The discipline requires panels of human assessors, on whom the products are tested, and recording the responses made by them.