Sensory attributes and sensory evaluation methods of some locally consumed foods

Abstract

This compilation documents the principal sensory attributes of various food products of some locally consumed foods as well as procedures for the sensory evaluation of foods. It was possible to compile this pamphlet as a result of experiences gained over the years in conducting sensory evaluation studies as well as through informal interview of a cross section of people. The purpose is to make available concise reliable information that can serve as a reference for anyone who intends to carry out sensory studies on certain locally consumed foods. The food products covered include, cereal grain products, starchy roots, tubers and their products, fish and meat products, fruit and vegetable products, soups, stews, confectionery products and others. The sensory procedures include amongst others, facilities for sensory evaluation, environmental control, sample preparation, selection of panelists, sensory practices and methods and the factors affecting sensory measurements. Simple statistical analyses of sensory data are also covered in significant detail. The information provided is excepted to be of much relevance to both students and professionals in the area of biochemistry, food science and technology and other agricultural sciences who may at one time or the other require the use of sensory studies in the course of food product development or general quality control