摘要 : This report examines the role of sensory science in overall food quality. An analytical model of food quality that involves safety, nutritional, sensory and commercial requirements is described. Two strategies are presented for th... 展开 This report examines the role of sensory science in overall food quality. An analytical model of food quality that involves safety, nutritional, sensory and commercial requirements is described. Two strategies are presented for the study and optimisation of food quality. The first, called the 'pyramiding approach' uses consumer perceptions and judgements to optimise product quality. The second approach involves minimisation of rejection rather than maximisation of preferences. 收起