Dynamic methods of sensory analysis

Human perception systems are generally geared towards detecting change. Con stant stimulation is of low survival value, hence uninteresting. Most senso ry methods focus on static judgements, but were is a class of methods espec ially adapted to measuring perceived change in stimulation from food. Most processes involved in eating, e.g. mastication and salivation, are dynamic processes, so methods acknowledging dynamic properties of eating are likely to produce results more valid than static methods. rued components as text uring agents, flavour systems, etc., have an impact on the dynamics of food breakdown and flavour release. Both from a fundamental-food perception and appreciation - and, from an applied-product development-viewpoint, dynamic sensory methods are worthwhile studying and employing. (C) 2001 Elsevier S cience Ltd. All rights reserved.