For example, sensory panels are expensive but there is an alternative that can allow companies to lean away from this particular cost.
Sensory perception can be correlated with parameters measured using a Texture Analyser to simplify product development, investigating the mechanisms by which physical food properties act to produce specific sensations during consumption. Once appropriate equipment has been purchased, the measurement of physical parameters is often seen as an efficient alternative to costly sensory panels. Consequently, many studies in vastly different areas of the food industry have been performed with the aim of establishing methods that reflect in-mouth sensory properties using physical parameters.
