APPLICATION FIELDS OF SENSORY EVALUATION IN FOOD RESEARCH - RECENT TREND OF SENSORY EVALUATION IN FOOD RESEARCH IN JAPAN PART .2.

Reviewing research papers reporting sensory evaluation data, published in recent Nippon Syokuhin Kogyo Gakkaishi (this journal) and Journal of Food Science (JFS), application fields of sensory evaluation are gr ouped into 12 categories. Those are; (1) comparison of nominal classif ications (such as species, brands, etc.), (2) pre-harvest conditions, (3) ingredients, additives and formulations, (4) processing conditions , (5) storage studies, (6) cooking conditions, (7) description of test products, (8) quality control, (9) subjective-objective correlations, (10) sensory identifications, (11) fundamental sensory properties and (12) terminology and methodology. In this journal, most papers are co ncerned with the categories (1) or (4) and no paper directs attention to the categories (2) and (11). In JFS, most papers are related to the categories (3), (4) or (5) and the categories (6) approximately (12) are least concerned. Correspondence between the application fields and the types of sensory evaluation is summarized and discussed.