Next Article in Journal
Advances in the Dereplication of Aroma Precursors from Grape Juice by Pretreatment with Lead Acetate and Combined HILIC- and RP-HPLC Methods
Next Article in Special Issue
Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review
Previous Article in Journal
The Effect of Increasing Levels of Dehulled Faba Beans (Vicia faba L.) on Extrusion and Product Parameters for Dry Expanded Dog Food
Previous Article in Special Issue
Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory Acceptability
Review

The Importance of Sensory Lexicons for Research and Development of Food Products

Kasetsart University Sensory and Consumer Research Center, Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
Foods 2019, 8(1), 27; https://doi.org/10.3390/foods8010027
Received: 28 December 2018 / Revised: 8 January 2019 / Accepted: 10 January 2019 / Published: 15 January 2019
(This article belongs to the Special Issue Analysis of Sensory Properties in Foods)
A lexicon is a set of standardized vocabularies developed by highly trained panelists for describing a wide array of sensory attributes present in a product. A number of lexicons have been developed to document and describe sensory perception of a variety of food categories.The current review provides examples of recently developed sensory lexicons for fruits and vegetables; grains and nuts; beverages; bakery, dairy, soy and meat products; and foods for animals. Applications of sensory lexicons as an effective communication tool and a guidance tool for new product development processes, quality control, product improvement, measuring changes during product shelf life, and breeding new plant cultivars are also discussed and demonstrated through research in the field. View Full-Text
Keywords: sensory; descriptive analysis; lexicon; food; product development; shelf life; quality control; product improvement; plant breeding sensory; descriptive analysis; lexicon; food; product development; shelf life; quality control; product improvement; plant breeding
MDPI and ACS Style

Suwonsichon, S. The Importance of Sensory Lexicons for Research and Development of Food Products. Foods 2019, 8, 27. https://doi.org/10.3390/foods8010027

AMA Style

Suwonsichon S. The Importance of Sensory Lexicons for Research and Development of Food Products. Foods. 2019; 8(1):27. https://doi.org/10.3390/foods8010027

Chicago/Turabian Style

Suwonsichon, Suntaree. 2019. "The Importance of Sensory Lexicons for Research and Development of Food Products" Foods 8, no. 1: 27. https://doi.org/10.3390/foods8010027

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop