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Article | REF: J2243 V1

Sensory evaluation and formulation

Author: Anne-Marie PENSé-LHéRITIER

Publication date: December 10, 2014, Review date: August 30, 2018

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2. Methods

The sensory criteria for products include visual, olfactory, tactile, aural and gustatory sensations. To assess these, an analytical approach is essential in order to understand and modify the stimuli that impact the sensory properties of products, and to help formulators in their product development .

Three main families of sensory methods are classically described as means of studying the sensory properties of products: discriminative methods, descriptive methods and hedonic methods (figure 3 ).

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