TYPES AND METHODS OF SENSORY EVALUATION I N FOOD RESEARCH - RECENT TREND OF SENSORY EVALUATION IN FOOD RESEARCH IN JAPAN .1.

Sensory evaluation is recognized as a useful and indispensable means i n food research. To understand the present state of sensory evaluation in food science and technology in Japan, fifty five (55) research pap ers reporting sensory evaluation data, published in Vols. 37 (1990), 3 8 (1991) and 39 (1992) of NiPPon Syokuhin Kogyo Gakkaishi (this journa l), are reviewed. Comparing with those (77 papers) of Vol. 57 (1992) o f Journal of Food Science (JFS), several distinctive features can be p ointed out. In addition to tests of 'analytical' and 'affective'' type s, two major classifications of sensory evaluation, tests of ''grading '' type have been equally adopted, especially in this journal. In any type of tests, the so-called 'rating-scale' method has been most frequ ently applied both in this journal and in JFS. Paired comparison is us ed in some reports in this journal, but never in JFS. On the other han d, magnitude estimation is used in some cases in JFS but never in this journal.