Descriptive sensory analysis is complex sensory method for describing foods according to perceived sensory properties and their intensity. Sensory lexicons, which include descriptors, definitions and reference standards for describing the sensory properties of a food product (appearance, odour, taste, aroma, texture) have an important role in performing descriptive sensory analysis. Sensory lexicons are developed by highly trained professionals. Lexicon development undergo two stages. First stage (preparation stage) includes the selection of panelists and representative samples, and the development of protocols. In the second, development stage, panelists develop descriptors and definitions, and select reference standards. Sensory lexicons can be used as a communication tool, for new product development, quality control, foods improvement, measuring changes of foods during storage, and breeding new plant cultivars. Sensory wheels are a visual representation of sensory lexicons and can also be used as a communication tool. Numerous lexicons have been developed to describe sensory characteristics of a variety of food products, such as fruits, vegetables, nuts, beverages, dairy products, meat product, etc. Developed sensory lexicons for mate tea includes 38 descriptors, definitions and references for mate tea appearance, odour, taste, aroma and aftertaste. Sensory lexicon can be useful for producers of mate tea, as they can provide quality products.
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