ABSTRACT
One method for obtaining sensory specifications is to meas ure the cut-off point as described in detail in Chapter 6. Consumers are presented with samples covering a range of a specific sensory attribute, and they meas ure the acceptability of these samples by scoring them on a hedonic scale. These scores are then correlated versus intensity meas ure ments of the same samples given by a trained sensory panel. Alternatively, the trained panel meas ure ments can be replaced by a chemical or physical index of the samples. The specification is obtained by calculating the cutoff point (Section 6.4) or by setting a minimum level of acceptability on the chosen hedonic scale (Muñoz et al. 1992). This methodology is illustrated in Figure 8.1 for the sensory specification of dark color in UHT milk.
