Complex sensory assessment


  • This paper was first presented at a meeting of the Food Group, March, 1973.


Some themes, common to food science, psychology and statistics, are reviewed in the context of practical sensory experimentation with difficult foods, or with simple foods in difficult situations. The recurrence of certain phenomena is noted and some ways are suggested in which a knowledge of statistics and psychometrics can help the food scientist in the future development of sensory methods.