Sensory Analysis: The Science of Using People as an Instrument in Food Quality

The Most Sensitive Instrument in the Food Industry: The Human Being

In a world where the food industry is becoming increasingly digital, the most sensitive measuring device—one that technology has yet to fully replicate—is still the human being. Often mistaken for a simple act of “tasting,” Sensory Analysis is, in fact, a scientific discipline that utilises the human senses as precision instruments.

Sensory analysis is a scientific method where human senses are used as measurement tools. It involves systematically measuring and analysing a food’s appearance, texture, flavour, and aroma through the senses of:

1. sight (optical),

2. smell (olfactory),

3. taste (gustatory),

4. touch (haptic),

5. and hearing (acoustic)

Why People, Not Machines?

Today, numerous objective and instrumental analysis methods are used in quality control processes. In some cases, these methods can even be more cost-effective in the long run compared to sensory panels. However, to date, no device has been developed that can measure the “total impact and appeal” a food product has on the consumer.

This is because a consumer does not evaluate a food product based on its physical and chemical properties alone.
Perception is a complex combination of many factors, including the individual’s state of hunger, habits, the local climate, cultural background, and even their psychological state. This holistic evaluation can only be understood through the human senses.

How Does the Perception Process Work?

Sensory evaluation is not a simple act of eating. The process begins with a stimulus and ends with a response. A person’s reaction to a food product occurs in four fundamental stages:

1. Sensation (Absolute Threshold)

This is the lowest concentration level at which a taste or smell can be perceived. For example, the compound Geosmin, responsible for the earthy smell after rain, can be detected by humans at a ratio of one part per billion.

2. Recognition

This is the identification of the perceived sensory attribute.

3. Discrimination

This is the stage where differences between similar products are detected.

4. Scaling

This is the most advanced stage of response, involving the rating of the intensity of a perceived attribute or the level of liking.

A Historical Perspective

Contrary to popular belief, sensory analysis is not a new discipline. The earliest known studies date back to 18th-century Britain. In 1753, the “Women’s Union” published a directive containing sensory criteria to be considered during food shopping.

In Turkey, sensory evaluation has been a legally required method for the quality control of wines since 1957. Today, these processes are scientifically underpinned by TSE and ISO standards (ISO 5492, ISO 8586).

From new product development to shelf-life studies, and from monitoring market trends to competitor analysis, sensory analysis is a critical evaluation method for all businesses operating in the food sector.
Ultimately, food quality begins and is shaped in the mind of the consumer.

Take the Next Step in Quality Management

We integrate academic knowledge and international standards into the daily operations of food businesses, turning sensory quality into a measurable and manageable structure.

• For businesses in Turkey and surrounding regions: Enhance your team’s expertise with our professional panellist training programmes.

• For businesses in the UK and Europe: Ensure your processes meet the highest standards with our expert auditing and consultancy services at Fevquality.

“The only thing we need to create a successful team is to work together.”

Author: Büşra Gürel Baştürk