ABSTRACT
Sensory analysis uses human perception for the measurement of food characteristics and the effects of those attributes on food acceptance. Since almost all food is intended to be eaten by people, sensory studies are critical to understanding the characteristics of food and food acceptance. The United States Department of Agriculture (USDA) stated that “quanti˜cations of sensory attributes of consumer goods are the basic elements needed for processing and delivering the value-added quality attributes-odor, ›avor, texture-to consumers” [1, p. 56] and uses sensory evaluation as a primary tool to determine whether commodities can be used for emergency food aid [2]. As early as the 1930s, researchers determined that humans were important for evaluating such practical problems as the oxidized ›avor in stored milk [3]. Galvin and Waldrop [4] stated that information on sensory properties is essential to make the new food possibilities of the future a reality at the table.
