Objective methods for the control of the sensorial quality

Abstract

The most important indicators in total quality of a food and the consumer more values when buying, it is the sensorial. For this reason sensorial methods represent indispensable tools for control of quality of foods. This article offers a summary on methods are used to evaluate. It concludes the importance has an appropriate selection of method according to objectives to reach, standard that prepares, number of attributes to evaluate, training of  judges and degree of quality to measure.