Originating in the food and beverage sector, sensory science is now an indispensable tool for personal care companies, says Claire Humphreys
Sensory evaluation is often described using the definition from the Institute of Food Technologists as "a scientific method used to evoke, measure, analyse and interpret those responses as perceived through the senses" (IFT, 1975).
Different parts of the cerebral cortex are responsible for processing the sensory signals from our eyes, ears, mouth, skin and nose.
Messages from each of these primary sensory areas are subsequently sent to other parts of the brain where these signals are merged to form one multi-sensory experience.
Sensory science as a discipline requires panels of trained human assessors to test products on themselves according to a highly detailed protocol and record their responses for pre-defined product characteristics ('attributes').
Panellists are pre-screened to ensure they have the appropriate level of . . .
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