The background and purpose of the thesis sensory analysis is to gain insight into what people find very tasteful, in order to increase the success rate of product introductions. Taste perception is influenced by different aspects. If we really want to understand why people appreciate some tastes more and some less, it is important to involve all aspects that have to do with flavor and tasting. Products in the current sensory research are frequently tested in a neutral environment (‘white boxes’), which are not included these aspects.
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