Food sensory analysis is a scientific discipline where an objective evaluation of foodstuffs is carried out by means of trained human sensory organs. Sensory analysis is used in different areas of production, quality assurance, research and marketing. As a measuring instrument, the human being is used with his sensory organs. As human perception is subjective, training of the sensory organs is required. Over and above the sensory skills of an examiner, knowledge of the products is also necessary to make an objective evaluation possible.
