The research in the field of food senses originated in the early 1940s, and countries such as Europe and America first conducted research on sensory evaluation methods. 1957, Tilgner wrote the first monograph on sensory science-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 to arouse, measure, analyze and explain the reaction caused by products through sight, smell, touch, taste and hearing.

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.