Marques Catarina, Correia Elisete, Dinis Lia-Tânia, Vilela Alice
Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal.
Center for Computational and Stochastic Mathematics (CEMAT), Department of Mathematics, University of Trás-os-Montes and Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal.
Foods. 2022 Jan 18;11(3):255. doi: 10.3390/foods11030255.
Sensory science provides objective information about the consumer understanding of a product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It is possible to answer how consumers perceive a product through discriminative and descriptive techniques. However, perception can change over time, and these fluctuations can be measured with time-intensity methods. Instrumental sensory devices and immersive techniques are gaining headway as sensory profiling techniques. The authors of this paper critically review sensory techniques from classical descriptive analysis to the emergence of novel profiling methods. Though research has been done in the creation of new sensory methods and comparison of those methods, little attention has been given to the timeline approach and its advantages and challenges. This study aimed to gather, explain, simplify, and discuss the evolution of sensory techniques.
感官科学提供了关于消费者对产品的理解、对刺激的接受或拒绝以及所引发情绪描述的客观信息。通过辨别和描述性技术，可以回答消费者如何感知产品。然而，感知会随时间变化，这些波动可以用时间-强度方法来测量。仪器化感官设备和沉浸式技术作为感官剖析技术正在取得进展。本文的作者批判性地回顾了从经典描述性分析到新型剖析方法出现的感官技术。尽管在创建新的感官方法以及比较这些方法方面已经开展了研究，但很少有人关注时间线方法及其优势和挑战。本研究旨在收集、解释、简化并讨论感官技术的演变。
