Quality and Sensory Evaluation of Food

This chapter deals with food quality and introduces the highly specialist area of sensory evaluation. The chapter is divided into four main sections. 1. Introduction to food quality, definitions of quality, food quality attributes. 2. Food sensory quality, sensory characteristics, appearance, texture, flavor. 3. Sensory evaluation, difference or discriminatory tests, affective testing or consumer acceptance test, descriptive analysis or descriptive testing. 4. Instrumental sensory analysis, objective analysis of food quality, colorimetry of foods, texture-monitoring instruments, electronic noses. With 30 references.

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Author information

Authors and Affiliations

1. School of Biomedical Sciences Faculty of Health and Life Sciences, University of Ulster, Coleraine, Londonderry, UK Richard Owusu-Apenten
2. Georgetown, MA, USA Ernest Vieira

1. Richard Owusu-Apenten