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TNAU Agritech Portal ::Nutrition
Sensory Evaluation

Sensory evaluation is defined as a scientific discipline used to evoke, measure, analyse and interpret reactions to those characteristics of food and materials as they are perceived by the senses of sight, smell, taste, touch and hearing.

Sensory attributes of food are detected by all our senses

Sensory Properties of food product perceived through

  • sight (e.g. color of a food product)
  • smell (e.g. presence of rancidity in a product)
  • taste (e.g. intensity of sweetness)
  • touch (e.g. firmness of a muscle food) 
  • hearing (e.g. crunchiness of a potato chip)


What are common test methods used in sensory evaluation?

Content Validator

Assistant Professor,
Department of Food processing Technology,
PSG College of Arts and science,

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