Sensory Evaluation of Foods
In objective testing, the sensory attributes of a product are evaluated by a selected and trained panel. Trained panels are normally treated as similar to measurement equipment that can be calibrated and therefore able to provide useful data. On the other hand, in subjective testing, the reactions of consumers to the sensory properties of products are measured. This may not reflect the true state of the attribute as it is affected by the panelist feelings, desires, state at the time, etc.
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