Analysis on the Technical Means and Application Status of Food Sensory Evaluation

SUN Jiangyan; LIU Yifeng; LIU Lei; LIU Shiwei; HAN Xiaofeng; LIU Jia; DUAN Shenglin; WANG Yongxia

doi:10.13386/j.issn1002-0306.2023020097

Volume 44 Issue 24

Dec. 2023

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Science and Technology of Food Industry > 2023 > 44(24): 359-366. > DOI: 10.13386/j.issn1002-0306.2023020097

SUN Jiangyan, LIU Yifeng, LIU Lei, et al. Analysis on the Technical Means and Application Status of Food Sensory Evaluation[J]. Science and Technology of Food Industry, 2023, 44(24): 359−366. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020097.

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Analysis on the Technical Means and Application Status of Food Sensory Evaluation

1.
College of Life Sciences and Food Engineering, Hebei Engineering University, Handan 056000, China
2.
China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100015, China
3.
Pinzhencao (Beijing) Biotechnology Co., Ltd., Beijing 100025, China

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Received Date: February 12, 2023
Available Online: October 12, 2023

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Abstract

Abstract

The sensory quality of food is the most important factor that affect consumers' willingness to purchase food. With the development of technology and economy, the methods and techniques of evaluating sensory quality are constantly updated and and improved. The main methods include artificial sensory evaluation based on personnel tasting, electronic bionic sensory evaluation technology based on instrument analysis and facial expression analysis technology based on human factors engineering, all of them have been well applied in the field of food sensory evaluation. In this paper, the existing literature is systematically sorted out, and the application status of artificial sensory evaluation technology, electronic tongue technology and facial expression analysis technology in the field of food science is elaborated in detail. It is concluded that although the electronic tongue and facial expression technology can make up for the shortcomings of artificial sensory evaluation, the two technologies also have some shortcomings. In the future, the research trend of food sensory evaluation will not be limited to relying on a single technology, but will integrate the application of multiple technical means and the formation of test data model, realizing the rapid, intelligent and accurate systematic evaluation of food sensory quality and flavor attribute.
- food,
- flavour,
- sensory evaluation,
- electronic tongue,
- facial expression analysis,
- multi-modal

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References (52)

References

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