Principles of sensory metrology
Sensory evaluation of food products
Article REF: F4000 V1
Principles of sensory metrology
Sensory evaluation of food products

Authors : Félix DEPLEDT, François SAUVAGEOT

Publication date: September 10, 2002 | Lire en français

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2. Principles of sensory metrology

2.1 Sensitivities involved

  • Visual sensitivity

It is due to the excitation of receptors located on the retina (cones and rods) and is probably the best-known and best-understood sensitivity: we all know what a visual sensory image is. In fact, several people can "share" the same visual image at the same time, so that it will generate, almost automatically, a semantic or artistic communication.

Example

the appearance, shape, color, shine and transparency of a food or drink are generally the first sensory perception.

  • Olfactory sensitivity

A large proportion of the organoleptic...

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