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ABSTRACT
Sensory analysis is the examination of the organoleptic properties of a product made through
human senses. In other words, is the evaluation of the appearance, smell, aroma, texture
and taste of a food or raw material. This type of analysis comprises a set of techniques to
accurately measure the human responses to food, thereby minimizing the potential effects
of deviation that the identity of the brand and other information can have on the consumer
judgment. Sensory analysis attempts to isolate the sensory or organoleptic properties of food
or products themselves and provides very useful information for the development or
improvement of food products, for the scientific community in the food area and for managing
directors of food companies.
Sensory analysis was previously considered as a marginal method for measuring the quality
of food. However, its historical development has allowed that its usefulness in the food
industry to be recognized as one of the most important ways to ensure product acceptance
by consumers.
REFERENCIA
UNE (1997) Análisis sensorial. Vocabulario (ISO 5492:1992). Agencia Española de
Normalización (AENOR). Análisis Sensorial. Tomo I. Alimentación. Recopilación de Normas
UNE. España.
Espinosa, M. J. (2007) Evaluación Sensorial de los Alimentos. Versión digital. Editorial
Universitaria, Cuba.
Sancho, J., Bota, E., de Castro, J.L. (2002) Introducción al análisis sensorial de los alimentos.
Alfaomega, México.
Torre, H. P. (1999) Bases científicas del análisis sensorial. ILE - Industrias Lácteas
Españolas 250: 57-68.
[1]
Material elaborado para la asignatura de Análisis Sensorial, bajo la supervisión de la Dra. Judith
Jaimez Ordaz.
[a]
Estudiante de la Licenciatura en Química en Alimentos, Área Académica de Química