5.5 Sensory needs and wants in food product developments

The importance of the sensory properties of the food in acceptance or rejection of the food has long been recognised. The appearance, colour and sometimes aroma of the food are influential in buying; aroma, flavour and texture in eating the food. However, in buying behaviour, taste is not the only crucial determinant, and in some cases is well down the priority list (Raats et al., 1995).

Therefore, it is important not only to recognise the sensory properties but also the interaction between them and other product attributes.