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Psychophysical Aspects of Sensory Analysis of Dairy Product: A Critique

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

Although there is still a great need for methodological research and still some unsolved controversies about the status of data, there is a range of techniques available for the sensory analysis of dairy products. These can be divided into three main procedures: intensity scaling, difference testing, and descriptive analysis. They all have their particular limitations, but if these are borne in mind, the tests can be used effectively. However, all too often such tests have been a source of misinformation in dairy research. Inappropriate tests have been used, they have been applied in such a way. that psychological bias has been introduced, and they have been analyzed without due regard to the statistical limitations imposed by the procedure for obtaining the data. Greater care should be taken in selecting appropriate testing procedures and statistical analyses for use in the sensory analysis of dairy products.