Sensory response characteristics
Sensory evaluation of food products
Article REF: F4000 V1
Sensory response characteristics
Sensory evaluation of food products

Authors : Félix DEPLEDT, François SAUVAGEOT

Publication date: September 10, 2002 | Lire en français

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3. Sensory response characteristics

The characteristics of a sensory response are very different from those of an instrumental response. They are due both to the sensory signal at the origin of the response and to the activity of the subjects, placed under stress, who provide the response.

3.1 The three components of sensory response

A sensory signal (always) has three components: a qualitative component (this drink is an orange drink), a quantitative component (the orange taste of this drink is weak) and a hedonic component (I like this orange drink).

  • The qualitative component is certainly the most difficult to express, if not to identify, when we only have the sensory inputs (and not the commercial variables) to apprehend it. It corresponds to the...

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