The definition, development, research status and development trend of sensory evaluation in food industry were briefly introduced.

Sensory evaluation; Food industry; App application

This paper introduces the definition of sensory evaluation, its development and research status in food industry and its development trend.

Keywords: sensory evaluation, food industry, application

introduce

The research in the field of food senses originated in the early 1940s. Countries such as Europe and America first studied the methods of sensory evaluation. 1957, Tilgner wrote the first monograph on sensory research-quantitative and qualitative sensory analysis in Polish. The works of Japanese and American scholars, Manual of Industrial Sensory Inspection and Principles of Food Sensory Evaluation, were also published in 1962 and 1965. 1986 The first professional journal, Journal of Sensory Research, which introduced the application of sensory knowledge and technology, was officially published. In the past 20 years, it has published the research results in the field of food senses all over the world. Definition of sensory evaluation: a scientific method of arousing, measuring, analyzing and explaining product reactions through sight, smell, touch, taste and hearing [1, 2]. China's food culture has a long history, and there are stories of gourmets commenting on food in history. This kind of comment is actually a sensory evaluation method, that is, experts evaluate food according to their own sensory experience. The composition of modern industrialized food production is complex, and new technologies and processes emerge one after another. Expert evaluation method can not fully meet the needs of current food sensory evaluation. Sensory analysis technology in China started in 1990s, more than half a century later than that in developed countries. The research foundation is weak, and it is difficult to standardize the application and popularization of sensory analysis. This paper aims at expounding the development history of food sensory evaluation and its application in food science.

1 development of foreign food sensory science and technology

Throughout the development of sensory science and technology, it has mainly experienced three stages [3], namely: from the evaluation of managers; Professional sensory evaluation team as the main body, multidisciplinary cross-application, standardized sensory evaluation activities; Sensory analysis is combined with physical and chemical analysis, and instrumental measurement assists sensory evaluation. Sensory analysis technology and sensory marketing promote the development trend of subject application, which shows the combination of man and machine, intelligent senses gradually becoming the mainstream, market consumption demand and consumption intention.

1. 1 the development history of sensory science and technology

1. 1. 1 Sensory is the most primitive, simple and effective tool and technical means for human beings. Traditionally, food sensory evaluation comes from the evaluation of a few production managers or professional technicians.

1. 1.2 professional sensory evaluation team as the main body, multidisciplinary cross-application. Sensory evaluation activity standard [6] Managers may not be able to truly and completely reflect the demand of consumers or consumer groups for products, and factors such as physical condition, emotional tendency and conflict of interest will affect managers to make correct judgments. In the 1940s, food and some consumer goods manufacturers began to set up professional sensory evaluation teams within the enterprises through training, and analyzed the evaluation results according to statistical principles, and finally made decisions to guide the research and development of new products.

1. 1.3 sensory analysis is combined with physical and chemical analysis, and the sensory evaluation of food by instrumental measurement can generally refer to color, aroma, taste and shape.

2 Development of food sensory science and technology in China

Sensory evaluation in China has a long history, but its development speed is relatively slow and its foundation is relatively weak. Most food enterprises in China lack standardization, rigor and scientificity in product improvement and new product development, and the research and application of sensory analysis technology and standards lag behind developed countries. China's modern sensory analysis began in the 1940s, and after more than 60 years of development, it gradually formed a relatively perfect and standardized discipline. In recent years, with the popularization and application of computers, the application of sensory analysis and the processing of results are more convenient and fast. With the development of electronic technology, biotechnology and bionic technology, it will be further improved and improved. Since 1988, China has successively formulated and promulgated national standards for sensory analysis methods. For example, Introduction to Sensory Analysis Methods (GB/T 10220-1988), Sensory Analysis Terminology (GB/T10221-KLOC-0/998) and Selection of Sensory Analysis Experts. T16291-1996) and general guidelines for establishing sensory analysis laboratories (GB/T 13868- 1992). Most of these standards are based on or equivalent to relevant international standards (ISO), and the standards of sensory analysis methods with independent intellectual property rights in China are very scarce.

On the whole, the research and application of food sensory science and technology in China can be divided into three stages: one is to improve the scientific degree of traditional sensory evaluation methods for the purpose of meeting the quality management, marketing and new product development of food industry; Secondly, combined with the characteristics of our country, the sensory quality of some traditional foods such as liquor, tea, steamed bread and rice was systematically studied. So far, a wealth of scientific data has been accumulated. The third is to stand at the forefront of discipline development and participate in the international competition of sensory evaluation information management system, intelligent sensory analysis methods and equipment research.

Application of sensory evaluation technology in food industry

With the continuous improvement and development of sensory evaluation methods such as difference test, difference category test and description analysis, sensory evaluation technology has been widely used in food industry, which is the technical guarantee for new product development and an important means to ensure the sensory quality of food.

3. 1 domestic status [4-5]

At present, domestic sensory evaluation started later than foreign countries. From 1975, scholars began to study the evaluation of aroma and texture. Since 1990s, "sensory evaluation" has been widely used in food science research. At present, the domestic applications are as follows: ① Assessing the cleaning effect of catering industry (visual method); Fresh products, such as meat, aquatic products, eggs, dairy products, etc. ; ③ Chinese herbal medicines; 4 perfume materials; 5 hobby products, such as wine, tea, etc. 6. Cultivation and development of horticultural products, agricultural and livestock products, etc. ⑦ Environmental protection detection (vision and smell); 8 textiles; Pet-name ruby design and media communication; Attending food processing, etc. Among them, food is the most widely used, and there are more and more academic articles about food sensory evaluation. For example, Wu [5] studied the application of sensory evaluation principle and practice in meat quality evaluation, and discussed the design principle of meat quality evaluation program and the analysis of sensory evaluation results.

3.2 Current situation abroad

The research and application of sensory evaluation in Europe and America have developed very well, and the research scope is also very extensive. The earliest sensory evaluation can be traced back to 1930s, but the vigorous development of the whole sensory evaluation technology did not begin to develop rapidly until 1960s and 1970s because of the rapid development of food processing industry. During this period, various evaluation methods, labeling methods, evaluation concepts and expression methods of evaluation results are constantly put forward, discussed and verified. Meinert et al. [6], Combs et al. [7] and Bovolenta et al. [8] respectively used this method in the research on the influence of different meat raw materials on the flavor of flavored ham, the influence of different feeding methods on the sensory quality of rabbit meat, the influence of feeding feed rich in dietary fiber on the quality of pork and the influence of different lard content on the flavor of fermented meat products.

4 the development trend of sensory evaluation

In recent years, food sensory evaluation has the following development trends [9];

(1) Develop instruments that are more in line with the mechanism of human sensory system, such as electronic nose and electronic tongue.

(2) In the research of smell or flavor, the application of gas chromatography sniffing technology tends to be popular.

(3) Study the correlation between different analytical instruments and sensory characteristics.

5 concluding remarks

In recent years, with the continuous improvement of people's living standards, the application of sensory evaluation has been paid more and more attention. As a new technology, it has gradually developed and matured with the development of modern physiology, psychology, statistics and other disciplines. How to use sensory evaluation to improve products, product quality and service will become the key link of food enterprises. Sensory evaluation can be used to understand market trends and consumers' consumption orientation, establish a database related to consumers, and provide data support for food product research and development. With the change of market and consumers' consumption habits and the intensification of competition in the food industry, we have reason to believe that sensory evaluation technology will be more and more widely used in the food industry, and its role will become more and more obvious.