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

keyword sensory evaluation; Food industry; Apply

abstract: this paper introduces the definition of sensor evaluation, development and research status in the food industry and its development trend.

Keywords :sensory evaluation, the food industry, Application

Introduction

The research on food sensory field originated in the early 194s. Countries such as Europe and America first conducted research on sensory evaluation methods. In 1957, Tilgner wrote the first monograph on sensory science in Polish-Quantitative and Qualitative Sensory Analysis. 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. The first professional journal, Journal of Sensory Studies, which was founded in 1986 and introduced the application of sensory knowledge and technology, was officially published. Over the past 2 years, it has published the research results of various countries in the field of food sensory. Definition of sensory evaluation: a scientific method for arousing, measuring, analyzing and explaining the reaction of products through vision, smell, touch, taste and hearing [1, 2]. China has a long history of food culture, and the story of gourmet commenting on food is widely circulated in history. In fact, this kind of comment is also a sensory evaluation method, which is to evaluate food by experts according to their own sensory experience. The ingredients of modern industrialized food production are complex, and new technologies and processes emerge one after another, so the expert evaluation method can not fully meet the needs of current food sensory evaluation. Sensory analysis technology in China started in the 199s, 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 gone through three stages [3], namely: starting from the manager's evaluation; Professional sensory evaluation team is the main body, multidisciplinary crossing and application, and sensory evaluation activities are standardized; Sensory analysis is combined with physical and chemical analysis, and instrumental measurement assists sensory evaluation. It presents the development trend of man-machine combination, intelligent senses gradually becoming mainstream, sensory analysis technology of market consumption demand and consumption intention, and sensory marketing promoting discipline application.

1.1 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 The professional sensory evaluation team is the main body, multidisciplinary crossing and application, and the standard of sensory evaluation activities [6] is not necessarily 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 the managers to make correct judgments. In the 194s, 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 the principles of statistics, 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 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

China has a long history of sensory evaluation, 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. Modern sensory analysis in China began in the 194s, and has gone through more than 6 years of development, gradually forming 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 faster. 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, such as General Introduction to Sensory Analysis Methods (GB/T122 -1988), Terminology of Sensory Analysis (GB/T 1221 -1998) and Guidelines for Selection, Training and Management of Sensory Analysis Experts (GB/T 16291-1998) Most of these standards are based on or equivalent to the relevant international standards (ISO), and the standards of sensory analysis methods with independent intellectual property rights in China are very lacking.

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 satisfying food industry quality management, marketing and new product development; Secondly, the sensory quality of some traditional foods, such as liquor, tea, steamed bread and rice, was systematically studied in combination with the characteristics of our country. Up to now, rich scientific data have been accumulated. The third is to stand at the forefront of discipline development and participate in international competition in sensory evaluation information management system, intelligent sensory analysis methods and equipment research.

3 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 the development of new products and an important means to ensure the sensory quality of food.

3. 1 current situation in China [4-5 ]

At present, sensory evaluation in China started later than that in foreign countries. Since 1975, scholars have been studying the evaluation of aroma and tissue, and after the 199s, "sensory evaluation" has been widely used in food science research. At present, the domestic applications include: ① evaluating the cleaning effect of catering industry (by visual method); 2 fresh products, such as meat, aquatic products, eggs, dairy products, etc.; ③ Chinese medicinal materials; 4 perfume materials; ⑤ Hobby products, such as wine and tea; 6. Breeding and development, such as horticultural products and agricultural and livestock products; ⑦ Environmental protection detection (visual and olfactory); 8 textiles; Pet-name ruby design, media communication; Attending food processing, etc. Among them, food is the most widely used, and academic articles on food sensory evaluation are also increasing. For example, Wu Xingli [5] studied the application of sensory evaluation principle and practice in meat quality evaluation, discussed the design principle of meat quality evaluation program and the analysis of sensory evaluation results.

3. 2 Present 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 the 193s, but the vigorous development of the whole sensory evaluation technology did not begin to develop rapidly until the 196s and 197s because of the take-off of the food processing industry. During this period, various evaluation methods, labeling methods, evaluation concepts and expression methods of evaluation results were constantly put forward, discussed and verified. Meinert et al. [6], Combes 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 meat quality of pigs and the influence of different lard content on the flavor of fermented meat products.

4 development trend of sensory evaluation

In recent years, there are the following development trends of food sensory evaluation [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 part of odor or flavor research, the application of gas chromatography sniffing technology tends to be universal.

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

5 Conclusion

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 a key link for 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 consumer's consumption habits, as well as the intensification of competition in the food industry, we have reason to believe that the application of sensory evaluation technology in the food industry will become more and more extensive and its role will become more and more obvious.