The sensory characteristics of a food product are very important in order to define the quality and acceptability over time. Furthermore sensory analysis is fundamental in case of changes in formulation or process, as a comparison between similar products or to evaluate possible problems.
The consumer test consists in the administration of a food product to a number of people belonging to a specific group of the population or on a large scale, which then needs to request an evaluation of one or more sensory characteristics, in particular overall visual appearance, odor, color, texture, and possibly taste. The results are reported in a specific technical report.

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