Sensory Spectrum, Inc, 554 Central Ave., New Providence, NJ 07974, USA.
Physiol Behav. 2012 Nov 5;107(4):598-605. doi: 10.1016/j.physbeh.2012.04.015. Epub 2012 Apr 24.
Sensory evaluation techniques are frequently used, however applied sensory is most often used within private industry. Basic sensory techniques can be an invaluable aid to research on nutritional or functional benefits of natural products such as whole fruits, nuts and vegetables (through varietal selection, breeding, etc.) in addition to clinical trials of botanicals. Products' sensory properties, including fruits and vegetables, must be tailored to ultimately appeal to the "consumer": no matter how healthy and nutritious a food is, if it does not appeal to its intended end user, it is unlikely to succeed in today's marketplace. This paper outlines the "5 S's" or basic principles of applied sensory testing; Subjects, Site, Samples, Statistics, and Sensory Methods. Two case studies are detailed where applied sensory is used to benefic academic research; one as a clinical trial of broccoli sprout extract, and the second as plant breeding research on strawberries. Finally, more in-depth techniques are discussed so that one can ensure that product sensory properties are aligned with consumer expectations, in other words, that sensory congruence is achieved.
感官评价技术经常被使用，然而，应用感官在私营行业中应用最为广泛。基本的感官技术可以为研究天然产品（如整个水果、坚果和蔬菜）的营养或功能益处提供极大的帮助，此外还可以为植物药的临床试验提供帮助。产品的感官特性，包括水果和蔬菜，必须适应最终的“消费者”：无论一种食品多么健康和有营养，如果它不能吸引其目标最终用户，那么在当今的市场中它就不太可能成功。本文概述了应用感官测试的“5S”原则，即：测试对象、地点、样本、统计和感官方法。本文详细介绍了两个应用感官的案例研究，一个是西兰花芽提取物的临床试验，另一个是草莓植物育种研究。最后，本文讨论了更深入的技术，以确保产品的感官特性与消费者的期望一致，换句话说，就是实现感官一致性。
