Sensory evaluation techniques - make "good for you" taste "good".

  title={Sensory evaluation techniques - make "good for you" taste "good".},
  author={Gail Vance Civille and Katherine Nolen Oftedal},
  journal={Physiology & behavior},
  volume={107 4},
Sensory evaluation techniques are frequently used, however applied sensory is most often used within private industry. Basic sensory techniques can be an invaluable aid to research on nutritional or functional benefits of natural products such as whole fruits, nuts and vegetables (through varietal selection, breeding, etc.) in addition to clinical trials of botanicals. Products' sensory properties, including fruits and vegetables, must be tailored to ultimately appeal to the "consumer": no… CONTINUE READING