ABSTRACT
Sensory evaluation is de…ned as a scienti…c method used to evoke, measure, analyze, and interpret those responses to foods and beverages as perceived through the …ve senses of sight, smell, touch, taste, and hearing (Stone and Sidel 1993). Integrating sensory science techniques assists in identifying speci…c properties of foods that may not be found instrumentally and also provides important and useful information to product developers, food scientists, and managers about the sensory characteristics of their products (Lawless and Heymann 1998).
