|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
Sensory evaluation indispensable in modern food industry
|
|
Thursday, 02 April, 2026, 16 : 00 PM [IST]
|
|
Disha Zanwar
|
Sensory analysis plays a pivotal role in the evaluation and development of food products, bridging the gap between objective scientific measurement and human perception. While chemical, physical and microbiological analyses determine safety, composition and compliance with regulatory limits, sensory analysis determines whether a product will ultimately be accepted by consumers. Attributes such as appearance, aroma, flavour, texture and even sound (for example, the crispness of a snack) significantly influence purchasing decisions and brand loyalty. Therefore, systematic and scientifically controlled sensory evaluation is indispensable in the modern food industry.
Sensory analysis is formally defined in IS 5126:2016 / ISO 5492:2008 — Sensory Analysis — Vocabulary as the science involved with the assessment of the organoleptic attributes of a product by the senses. Thus, sensory analysis is a scientific discipline used to evoke, measure, analyse and interpret reactions to characteristics of products as perceived through the senses of sight, smell, taste, touch and hearing. Therefore, sensory evaluation is not merely subjective tasting but a structured scientific activity involving controlled procedures, trained assessors, and statistical interpretation of results.
In India, the need for standardised sensory evaluation has grown significantly due to the rapid expansion of the food processing sector, globalisation of trade, and increasing consumer awareness. Food manufacturers must ensure not only safety and nutritional adequacy but also consistent sensory quality across batches and production units. Variations in raw materials, processing conditions, packaging, and storage can affect sensory attributes, making structured sensory testing essential for quality control and product optimisation.
The Bureau of Indian Standards (BIS) has developed comprehensive series of Indian Standards (IS), many harmonised with international ISO standards, to guide sensory analysis practices across good industries and laboratories. These standards address every stage of the sensory evaluation process — from terminology and laboratory design to panel selection, methodology, statistical analysis, and application in quality control and shelf-life determination. By aligning national practices with global benchmarks, India ensures credibility, reproducibility and international acceptability of sensory data.
Sensory evaluation serves multiple purposes within the food sector. It is used in product development to compare formulations, optimise recipes and understand consumer preferences. In quality assurance, it verifies batch-to-batch consistency and detects deviations from established specifications. In research and regulatory contexts, it supports substantiation of product claims and open-dating (shelf-life) decisions. In consumer studies, it provides insight into acceptance, preference and market potential.
However, because human perception is inherently variable, it must be carefully controlled through standardised methods. Factors such as panellist selection, training, testing environment, sample preparation, and statistical treatment significantly influence outcomes. Indian Standards provide structured guidance to minimise bias, enhance reproducibility, and ensure that sensory data are scientifically valid.
The following is the categorised overview of Indian Standards on sensory analysis process. The categories include vocabulary and general guidance; selection, training and management of sensory panel; test methodologies; sample preparation and laboratory setup; statistical analysis; and application oriented sensory analysis.
1. Indian Standards on Vocabulary and General Guidance for Sensory Analysis 1.1. IS 5126 : 2016/ ISO 5492 : 2008 Sensory analysis ? Vocabulary (second revision)
1.2. IS 6273 (Part 1) : 2024 Guide for sensory evaluation of foods Part 1 ? Optimum requirements
1.3. IS 17827 : 2022/ ISO 6658 : 2017 Sensory analysis methodology ? General guidance 1.4. IS 18372 : 2023/ ISO 13299 : 2016 Sensory Analysis ? Methodology ? General guidance for establishing a sensory profile
2. Indian Standards on Selection, Training and Management of Sensory Panel 2.1. IS 15317 : 2017 / ISO 8586 : 2012 Sensory analysis ? General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
2.2. IS 18364 : 2023/ ISO 11132:2021 Sensory analysis – Methodology ? Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
2.3. IS 18365 (Part 1) : 2023/ ISO 13300-1:2006 Sensory Analysis ? General guidance for the staff of a sensory evaluation laboratory Part 1: Staff responsibilities
2.4. IS 18365 (Part 2): 2023/ ISO 13300-2:2006 Sensory Analysis ? General Guidance for the staff of a sensory evaluation laboratory Part 2: recruitment and training of panel leaders
2.5. IS 15285 : 2016/ ISO 5496 : 2006 Sensory analysis ? Methodology ? Initiation and training of assessors in the detection and recognition of odours (first revision)
2.6. IS 17828 : 2022/ISO 11035 : 1994 Sensory analysis ? Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
2.7. IS 8140 : 2023 Selection of panel for sensory evaluation of foods and beverages ? Guide
2.8. IS 17825 : 2022/ ISO 3972:2011 Sensory analysis ? Methodology ? Method of investigating sensitivity of taste
3. Indian Standards on Sensory Analysis Methodologies 3.1. IS 6273 (Part 2) : 1971 Guide for sensory evaluation of foods: Part 2 Methods and evaluation cards
3.2. IS 17822 : 2022/ ISO 8588 : 2017 Sensory analysis ? Methodology ? A - not A Test
3.3. IS 17824 : 2022/ ISO 4120 : 2021 Sensory analysis ? Methodology ? Triangle test
3.4. IS 17826 : 2022/ ISO 10399 : 2017 Sensory analysis – Methodology ? Duo-trio Test
3.5. IS 17829 : 2022/ ISO 5495 : 2005 Sensory analysis – Methodology ? Paired Comparison Test
3.6. IS 17830 : 2022/ ISO 8587 : 2006 Sensory analysis ? Methodology ? Ranking
3.7. IS 17831 : 2022/ ISO 11036 : 1994 Sensory Analysis – Methodology ? Texture Profile
3.8. IS 18367 : 2023/ ISO 13301:2018 Sensory Analysis ? Methodology ? General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced ? Choice (3-AFC)
4. Indian Standards for Sample Preparation and Laboratory Setup in sensory analysis 4.1. IS 15316 : 2016/ ISO 8589 : 2007 Sensory analysis ? General guidance for the design of test rooms (first revision)’
4.2. IS 15286 : 2003/ ISO 5497 Sensory analysis ? Methodology ? Guidelines for the preparation of samples for which direct sensory analysis is not feasible
5. Indian Standards on Statistical Analysis of Sensory Evaluation Data 5.1. IS 6273 (Part 3/Sec 1) : 1983 Guide for sensory evaluation of foods: Part 3 Statistical analysis of data: Section 1 difference/preference tests (first revision)
5.2. IS 6273 (Part 3/Sec 2) : 2023 Sensory Evaluation of Foods ? Guide: Part 3 Statistical analysis of data : Section 2 ranking and scoring tests
6. Indian Standards on Application-Oriented Sensory Analysis 6.1. IS 18368 : 2023/ ISO 16779:2015 Sensory Analysis ? Assessment (Determination and verification) of the shelf life of foodstuffs
6.2. IS 18369 : 2023/ ISO 20613:2019 Sensory Analysis ? General guidance for the application of sensory analysis in quality control
6.3. IS 18370 : 2023/ ISO 20784:2021 Sensory Analysis ? Guidance on substantiation for sensory and consumer product claims
6.4. IS 17823 : 2022/ ISO 11037 : 2011 Sensory analysis ? Guidelines for sensory assessment of the colour of products
6.5. IS 10642 : 2023 Consumer sensory evaluation of foods and beverages ? Guide
6.6. IS 10643 : 2023 Sensory evaluation procedure to establish guidelines for open dating processed food products
(The author is Scientist- C/ deputy director, Food and Agriculture Department Bureau of Indian Standards, New Delhi)
|
|
|
|
|
|
|
|
|
|