ABSTRACT
664Sensory evaluation is an important tool that uses the organs of the human senses (vision, smell, taste, touch, and hearing) to evaluate and characterize food products, which makes this methodology highly representative of human perceptions. The resources of sensory analysis allow the marketing acceptability and product quality to be evaluated. The aim of this chapter is to conceptualize sensory analysis and show how it can be applied to fresh and processed products of vegetable origin. Some methods already used by industry and research are presented and described, and two case studies are also looked at (quantitative descriptive analysis in tropical cashew apple juice and acceptance of banana genotypes). It was observed that, for the two case studies, the results were consistent and have great industrial importance.
