Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Application of sensory science for product development in tea and cosmetic industry

산업체에서 제품 개발을 위한 감각과학의 활용과 소비자 연구: 다류와 화장품 분야를 중심으로

  • 김영경 (아모레퍼시픽기술연구원)
  • Received : 2019.02.11
  • Accepted : 2019.03.10
  • Published : 2019.03.31
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Abstract

Various sensory technologies have been used at different stages of product development. In this paper, the examples of sensory studies in teas and cosmetics were shown, and these could help to increase the contribution of sensory sciences to the development of products in the industry. In classical approach, descriptive analysis with trained panel and consumer acceptability test are very important to identify the sensorycharacteristicsthatdriveconsumeracceptability of products. Recently, some quick and easy sensory evaluation methods were introduced such as CATA (check-all-that-apply), sorting, and $Napping^{(R)}$, etc. to gather information about consumers' perception of the sensory characteristics of products. Although there are many sensory methodologies available in the product development phase, the most important thing is that these have to be correctly selected and designed for target consumers, products, and research purposes in order to develop a successful product.

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References

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