Abstract
Sensory analysis is closely related to psychophysics, a subdiscipline of experimental psychology. In both fields, the basic tools used are (1) thresholds, (2) difference tests, and (3) ratings. For these tools to create objective data, response bias must be controlled and samples must be presented with absolute neutrality. This is because the perceptual experience involved when assessing products is a gestalt – a unified whole that cannot be derived from the summation of its component sensations. Additionally, appearance, aroma, flavor, body, and texture interactions are real, complex, and beyond conscious awareness and control. Thus, a panelist cannot selectively ignore a particular sensation with accuracy. To generate reliable sensory data, measurements of sensory characteristics of foods or beverages should be taken carefully. When done properly, sensory information can provide great insight into the world. When measures are undertaken poorly, they do more to mislead than to inform. Careful controls must be implemented and followed when conducting sensory analysis, including (1) neutrality in the presentation of samples, (2) elimination of response bias, and (3) use of methods that require panelists to demonstrate their ability rather than relying upon self-reports. Failure to adhere to any of these controls diminishes the value of the resulting sensory data. By contrast, determining appropriate controls and ensuring they are in place will result in reliable and useful information about foods and beverages which no instrument can measure – their perceptual characteristics.
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Delwiche, J. (2023). Psychological Considerations in Sensory Analysis. In: Clark, S., Drake, M., Kaylegian, K. (eds) The Sensory Evaluation of Dairy Products. Springer, Cham. https://doi.org/10.1007/978-3-031-30019-6_2
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