ABSTRACT
Human beings consume food and drink both for acquiring energy and essential nutrients and for pleasure purposes (Chen, 2009). Food acceptability is considerably in›uenced by many factors, which may be related to the individual, the food, or the environment in which the food is consumed (Murray and Baxter, 2003; Guerra et al., 2008). Consumer opinion is determined in large part by the sensory perception of the food product (Wilkinson et al., 2000). Food scientists apply three distinct methods for tracing the causes and nature of various sensory quality problems in foods: (1) chemical procedures, (2) microbiological analyses, and (3) sensory evaluation (SE) techniques (Bodyfelt et al., 2008).
