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The nose detects volatile aromas released from

A products size, shape, colour and surface texture

food. An odour may be described by association with
can be described, eg large, small, oblong, square,
a particular food, eg herby, cheesy, fishy. The
yellow, pink, rough.
intensity can also be recorded.

aromatic stringy

floral rotten heavy flat

perfumed acrid musty fizzy crystalline wet

fragrant scented pungent cuboid fragile dull

bland firm
Odour and taste rancid tart
SENSORY flaky crisp
work together to
produce a flavour.
These words
may be used to
acidic strong VOCABULARY fluffy dry crumbly
These words
may be used to
describe either
describe either citrus mild spicy Sensory evaluation involves using one or more tests lumpy smooth or texture of
odour or taste food products.
to determine different characteristics of food
of food products.
tainted weak hard mushy
such as appearance, odour, taste and
savoury texture. A wide range of vocabulary sticky
is used to describe sensory
TA S T E characteristics of TEXTURE
food products.
sweet cool bitter zesty warm brittle rubbery short gritty
clammy close stodgy
hot tangy sour sharp bubbly sandy tacky

rich salty tender waxy

open soft
Texture may be assessed through touch. When food
The tongue can detect four basic tastes: sweet,
is placed in the mouth, the surface of the tongue
sour, salt and bitter. Tastes may be described by
and other sensitive skin reacts to the feel of the
association with a particular food, eg meaty, minty
surface of the food. Different sensations are felt as
or fruity. The intensity can also be recorded.
the food is chewed.