E-Learning Guelma

Sensory analysis has always aimed to better understand consumer preferences. Today, the evaluation of sensations experienced during product consumption has become a major challenge.

Sensory analysis is widely applied not only in the food sector but also in cosmetics, pharmaceuticals, automotive industries, and others. The implementation of appropriate tools to better understand consumer expectations is therefore essential in order to optimize products and ensure their long-term presence on the market.

This course is intended for students in Food Science and aims to prepare them to meet the need for clear guidelines in conducting sensory tests on basic agricultural products, particularly in laboratories where personnel have little or no experience in sensory analysis.

The course is organized into several chapters, including:

 definition and objectives of sensory analysis;

 fundamentals of sensory physiology;

 organoleptic alterations;

 basic elements of sensory analysis;

 general methodology of sensory evaluation, including evaluation conditions (testing facilities, panel, sampling, and presentation design);

 sensory test methodologies according to industrial objectives, including discrimination tests, descriptive tests, and hedonic tests;

 sensometrics and statistical analysis of sensory data and their interpretation.

This course does not refer to a single specific source but is based on several reference works, including those of SSHA, AFNOR, Watts B.M., M. Lewandowski, M. Moll, G. Debry, M. Feinberg, P. Hébel, F. Husson, J.J. Claustriaux, and A. Thomas.

In order to continuously enrich and improve this educational material, all comments and suggestions are welcome and will be taken into consideration.

Contact: bousbia.aisssam@univ-guelma.dz

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