Procedures for the Sensory Evaluation of Horticultural Crops1,2

While some of the quality attributes, such as color and texture, of fresh horticultural crops can be measured by objective methods, accurate determination of flavor quality requires the use of subjective methods, i.e., sensory evaluation procedures. These include use of laboratory panels for detecting and describing differences among samples and use of consumer panels for indicating quality preferences. The proper use of such techniques involves following specific procedures for each sensory evaluation test as described in this article.