ABSTRACT
I. SURVEY OF SENSORY MEASUREMENT TECHNIQUES The sensory assessment of all kinds of consumer goods, foods, or objects of daily life is doubtless as old as mankind itself. Standardization of testing procedures was first introduced for the assessment of certain foods and drinks-for example, wine, spirits, coffee, fish, and meat. At the start of the 20th century, the developing food industry required a scientific sensory assessment of its products. It is not surprising, therefore, that the generally accepted basic principles of a modem, formalized, and systematic methodology of sensory assessment were established in the food industry.
