Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 special issue 3 (Food Sciences) vol. 4 2015-02-02 2015-02-02 UNCOMMON SENSORY METHODOLOGIES 170 172 EN Vladimír Vietoris Vladimír Vietoris Hana Balková Hana Balková Peter Czako Peter Czako Tatiana Bojňanská Tatiana Bojňanská Sensory science is the young but the rapidly developing field of the food industry. Actually, the great emphasis is given to the production of rapid techniques of data collection, the difference between consumers and trained panel is obscured and the role of sensory methodologists is to prepare the ways for evaluation, by which a lay panel (consumers) can achieve identical results as a trained panel. Currently, there are several conventional methods of sensory evaluation of food (ISO standards), but more sensory laboratories are developing methodologies that are not strict enough in the selection of evaluators, their mechanism is easily understandable and the results are easily interpretable. This paper deals with mapping of marginal methods used in sensory evaluation of food (new types of profiles, CATA, TDS, napping).
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