Sensory Perception

The most relevant and self-explanatory description of food quality is based on way the human senses perceive food. Sensory perception of food is the stimuli a person experiences, processes and understands through their five senses; sight, smell, taste, touch and hearing.

Sensory perception of a food includes appearance, odour, flavour, taste and texture attributes. A trained panel of sensory assessors is used for the evaluation of perceived sensory quality of a food. Sensory evaluation is a very important measurement for the delivery of high end quality food and diversity in food quality.

The perceived sensory quality is highly linked to actual consumer’s acceptance of foods which is measured as liking, expected liking and wanting of foods. Sensory perception affects consumer preferences for foods and intake.

To increase the intake of healthier foods it is important to understand and focus on the perceived sensory quality.

The modulation of food composition that affects the sensory perception of food is also a very relevant strategy to reduce the intake of unhealthy foods by reducing eg fat, salt and sugar content to make healthier foods for the future.

Research of relevance on sensory perception:

  • Determine perceived sensory quality to ensure high quality and diversity in the end products
  • Modulation of food in healthier versions with less fat, sugar and salt by understanding the sensory interactions and optimizing the perceive quality
  • Understand the relationship between perceived quality and consumers liking and intake

Researchers focused on Sensory Perception

Derek V. Byrne

Professor, Science Team Leader
M
P +4587158394
P +4528782840

Ulla Kidmose

Associate professor