The Role of Sensory Analysis in Food Innovation: Bridging Product Development and Consumer Acceptance

Sensory analysis has become a critical component in food product development, bridging the gap between technological innovation and consumer acceptance. Originally used to simply accept or reject food based on sensory cues, sensory analysis has evolved into a sophisticated scientific discipline that encompasses both analytical and affective methods. This paper explores the integral role of sensory evaluation—from traditional techniques like discrimination and descriptive testing to modern approaches such as Check-All-That-Apply (CATA), Flash Profiling, Temporal Dominance of Sensations (TDS), and dynamic methods. It highlights how these tools inform product formulation, quality optimization, and market positioning. The paper further discusses how emotional, contextual, and cultural factors influence consumer behavior and how complementary techniques—such as virtual reality, biometric analysis, and focus groups—can enhance the sensory data collected. Special attention is given to the development of healthier meat products, demonstrating how sensory analysis ensures that nutritional improvements do not compromise consumer satisfaction. Through the integration of sensory science, instrumental measurements, and consumer insights, the study underscores the essential function of sensory evaluation in creating food products that succeed both technically and commercially.

کلیدواژه ها:

Sensory Analysis ، Consumer Acceptance ، Food Product Development ، Sensory Innovation