Herbert Stone

Sensory evaluation has had a long and active relationship with the food industry. Most of the earliest work on methods development and applications was supported by the industry, which came to appreciate the relationship between a product’s sensory characteristics and market success.

Over the past three decades, sensory professionals made considerable strides in achieving acceptance from their scientific peers. A variety of misconceptions and myths about sensory evaluation had to be challenged, i…

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In This Article

  1. Food Sciences
  2. Sensory Science