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United States Department of Agriculture

Agricultural Research Service


item Bett-garber, Karen

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 4/15/2006
Publication Date: 3/22/2007
Citation: Bett Garber, K.L. 2007. Sensory Characterization. Book Chapter.

Interpretive Summary: This is a chapter about sensory characterization of flavor for a book titled, 'Flavor Technology.' It discusses four established methods for using people to measure flavor intensity. The differences between these methods are contrasted. Extracting flavor compounds from foods for instrumental analysis, and having people evaluate the importance of each compound to the flavor of the food is discussed.

Technical Abstract: This chapter discusses the development of flavor terminology, and evaluating flavor intensity using descriptive analysis methodology. The Flavor Profile, Quantitative Descriptive Analysis, Spectrum Method, and Free-Choice Profiling are presented. It discusses the use of reference standards, and how the various methods utilize flavor references and intensity references. Combining sensory methods and gas chromatographic separation is discussed (gas chromatographic-olfactometry). Extraction of flavor compounds can affect the outcome, so the various extraction methods are compared. Challenges of combining sensory evaluation and sniffing gas chromatographic effluent are discussed, as well as methods of monitoring intensity.

Last Modified: 10/20/2017
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