Feature Papers in Sensory Analysis of Beverages.

The development of fast sensory analysis techniques is almost mandatory to meet the demand of the food and beverages industry, which requires quick responses that do not involve the investment of many resources. The increase in demand for sensory services, and the need for new methods that provide quick and useful data to the beverages industry, has caused a significant rise in sensory-related research. Sensory science is a young discipline that has proven to be very useful for the food and beverage industry, not only to guarantee the quality of the organoleptic properties of raw materials and processed foods/beverages, but also to increase the probability of the success of new developments, to understand consumer response and detect potential consumer niches, and to monitor competitors. [Extracted from the article]