ABSTRACT
Contents 29.1 Introduction ..................................................................................................................513 29.2 Category Scales ............................................................................................................. 515 29.3 Sensory Descriptive Profi les ..........................................................................................517 29.4 Model Systems ..............................................................................................................520 29.5 Conclusion ....................................................................................................................521 References ................................................................................................................................521
29.1 Introduction Th e science of sensory evaluation is still evolving as compared to the more established sciences of chemistry and physics. Indeed, the fi rst textbook was written in Polish ca. 1957 by Tilgner1 and the fi rst textbook in English was by Amerine et al.2 in 1965. Th e latter had its origins based on a review of the literature since 1940 and formed part of a course majoring in food science at the University of California, Davis, that started in 1957.
