METHODOLOGY FOR SENSORY SHELF-LIFE ESTIMATION: A REVIEW
Article first published online: 6 JUN 2012
© 2012 Wiley Periodicals, Inc.
Journal of Sensory Studies
Volume 27, Issue 3, pages 137–147, June 2012
How to Cite
HOUGH, G. and GARITTA, L. (2012), METHODOLOGY FOR SENSORY SHELF-LIFE ESTIMATION: A REVIEW. Journal of Sensory Studies, 27: 137–147. doi: 10.1111/j.1745-459X.2012.00383.x
- Issue published online: 6 JUN 2012
- Article first published online: 6 JUN 2012
- Accepted for Publication April 5, 2012
When talking about shelf life of foods, in the vast majority of cases we are talking about sensory shelf life of foods. The review presents an overview of the published research over the past decades classified according to the following topics: (1) cut-off point methodology (arbitrary and regression-based cut-off points); (2) methods based on product failure or consumers' rejection (failure with no censorship, logistic regression and survival analysis); (3) accelerated studies; and (4) other topics and further research.
Going through the aisles of the food and beverage sections of a supermarket shows that the number of food products whose shelf life is dependent on their sensory properties is far greater than those products whose shelf life depends on microbiological and/or nutritional properties. The present review allows researchers and practitioners to count on a summary of the salient research articles published on the theme of sensory shelf life. Articles which deal with methodological and design issues are presented, together with a critical review of articles where poor methodology has been applied.