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Food sensory testing includes the application of human senses in the scientific assessment of food products. Qualities like texture, odor, scent, and taste are examined by trained testers to evaluate product quality or obtain opportunities for development. The test people of a board should satisfy certain prerequisites as food testers: availability, neutral conduct towards the tested product, scientific language competence, no sensitivities or intolerances to test foods, and healthy senses. This volume presents off-flavor as an unwanted taste, smell, or mouthfeel. This can emerge during storage or handling and frequently causes a decline in the sensory nature of food or drink. Off-flavor happens when dangerous compounds pollute a food because of chemical alterations or adulteration during storage or production or through the development of microbes in a product. For effective sensory testing, sample choosing, preparation, balance, coding, and presentation are crucial to offering an objective assessment. The differences between samples should be negligible; for example, all testers must obtain similar samples for appraisal.
About the author
Prof. Shiv Kumar is Mtech. and PhD in Food Technology from GB Pant University and Budelkhand University. He is presently working as Head of Department on the position of Professor for the past 10 years. He has 26 years of experience in teaching and research. He has holded many Adminstrative and Academic positions in Bundelkhand Unievsrity as Registrar, Finance officer, Dean Science, Dean Engineering and Pro-Vice Chancellor of the University. He has authored 4 books and 15 research papers in various National and International Journals, many research articles and reviewed research papers for reputed International Journals. He was also awarded best teacher by Governor of UP, India in 2001. Recently, he is coordinating and handing many research projects in Food Technology.
