ABSTRACT
Flavor cannot be measured directly by instruments; it is an interaction between food and the consumer (von Sydow 1971, cited in Piggott 1995). Therefore, sensory methods must be used to measure ‹avor. According to Wikipedia (https://en.wikipedia .org/ wiki/Sensory_analysis), “sensory analysis (or sensory evaluation) is a scienti c 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.” In literature, there are other similar de nitions. Sensory analysis of food relies on evaluation through the use of our senses (odor, taste, taction, temperature, pain, etc.) (Jellinek 1985), or it refers to the technique that highlights and describes organoleptic properties of a product by the sense organs (Majou 2001). Sensory analysis and sensory evaluation are the terms often used interchangeably, but according to Majou (2001), there is some difference between them. The discipline requires panels of human assessors, on whom the products are tested, and recording the responses made by them. Statistical techniques, which are applied to the results, may bring about important information on product quality or
19.1 Introduction .................................................................................................. 439 19.2 Consumer Approach ..................................................................................... 441 19.3 Analytical Approach .....................................................................................442
