Concepedia

Sensory Evaluation

Sensory evaluation is a scientific methodology that employs trained human panelists as standardized instruments to measure, analyze, and interpret sensory attributes of food products through controlled testing procedures and statistical analysis.

17.9K

Publications

861.6K

Citations

47.5K

Authors

7.6K

Institutions

Publications per year

2017–2026

5.1K

Parents

Children

Publications

17.9K

Reporting of Objective Color Measurements

Raymond G. McGuire · HortScience · 1992 · 2.9K citations · Full text

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Olfactory and gustatory dysfunctions as a clinical presentation of mild-to-moderate forms of the coronavirus disease (COVID-19): a multicenter European study

Jérôme R. Lechien, Carlos M. Chiesa‐Estomba, Daniele R. de Siati et al. · European Archives of Oto-Rhino-Laryngology · 2020 · 2.8K citations · Full text

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Quantitative sensory testing in the German Research Network on Neuropathic Pain (DFNS): Standardized protocol and reference values

Roman Rolke, Ralf Baron, Claudia S. Maier et al. · Pain · 2006 · 2.6K citations

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‘Sniffin’ Sticks': Olfactory Performance Assessed by the Combined Testing of Odour Identification, Odor Discrimination and Olfactory Threshold

Thomas Hummel, B. Sekinger, S. R. Wolf et al. · Chemical Senses · 1997 · 2.5K citations · Full text

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Reproducibility, power and validity of visual analogue scales in assessment of appetite sensations in single test meal studies

Anne Flint, Anne Raben, Arne Astrup · International Journal of Obesity · 2000 · 2.2K citations

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1–5 of 17.9K

Authors

47.5K

  1. TH
    Thomas Hummel

    Technische Universität Dresden, Germany

    170 publications · 19.5K citations

    63

    h-index

  2. GA
    Gastón Ares

    Universidad de la República de Uruguay, Uruguay

    97 publications · 6.7K citations

    49

    h-index

  3. CS
    Charles Spence

    University of Oxford, United Kingdom

    84 publications · 7.8K citations

    48

    h-index

  4. EC
    Edgar Chambers

    Kansas State University, United States

    93 publications · 4.8K citations

    42

    h-index

  5. HT
    Harry T. Lawless

    Cornell University, United States

    61 publications · 4.6K citations

    40

    h-index

1–5 of 47.5K

Institutions

7.6K

  1. University of California, Davis

    Davis, United States

    65 h-index

    593 publications

    29.9K citations

  2. Monell Chemical Senses Center

    Philadelphia, United States

    63 h-index

    335 publications

    35.9K citations

  3. Wageningen University & Research

    Wageningen, The Netherlands

    58 h-index

    589 publications

    32.4K citations

  4. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    57 h-index

    211 publications

    19.2K citations

  5. Cornell University

    Ithaca, United States

    55 h-index

    345 publications

    19.2K citations

  6. Kansas State University

    Manhattan, United States

    52 h-index

    580 publications

    25.9K citations

  7. Universidad de la República de Uruguay

    Montevideo, Uruguay

    52 h-index

    326 publications

    21.1K citations

  8. Technische Universität Dresden

    Dresden, Germany

    51 h-index

    411 publications

    31.4K citations

1–8 of 7.6K

Venues

  1. Food Quality and Preference

    706 publications · 49.8K citations

    110

    h-index

  2. Journal of Food Science

    JFS · 1.1K publications · 50.8K citations

    97

    h-index

  3. Journal of Agricultural and Food Chemistry

    400 publications · 29.3K citations

    92

    h-index

  4. Chemical Senses

    416 publications · 30.8K citations

    92

    h-index

  5. Meat Science

    359 publications · 25K citations

    88

    h-index

1–5

See also

Sensory Evaluation

Core Methods

Sensory Attributes

Statistical Analysis

Experimental Design

Panelist Training