Sensory Evaluation Techniques of Food

Abstract The article is a pleading for the introduction of sensory evaluation in several areas of the food industry and its use as a valuable tool for evaluating the degree of acceptability of a food, by the consumers. A series standard guidelines of good practice used in sensory evaluation are presented, which refer both to the layout of the laboratory, as well as to the samples and to the evaluation specialists, as well as the tools used by them to describe and evaluate the sensory aspects of a food product.