Category: Sensory analysis

Food companies routinely use sensory panels and advanced instruments to evaluate texture, as studies show it is a key driver of consumer preferences and purchase decisions. So, how do we determine the texture of food? The process involves both human perception and objective, mechanical measurement.

Taste perception is a complex, multisensory experience influenced by factors like genetics, culture, and physiological state. The flavour identification test is a crucial scientific process used by the food and beverage industry to objectively evaluate and systematically analyze these complex sensory properties.

According to research published in *Nature*, the human sweet taste receptor can detect a diverse range of sweet-tasting compounds. However, the human perception of sweet is subjective, making it essential for food scientists to find reliable methods for how to quantify sweetness objectively.