Instrumental assessment of food
sensory quality

The perception of food quality is an enormously complex subject that, in
spite of many significant advances made over recent years, we are only
beginning to understand. Take the many varied physiological inputs that
are generated by the human sense organs when consuming food, couple
these with the psychological and neurological factors that modify these
sensations in the brain, and it is clear that the human perceptual process is
extraordinarily difficult to mimic by any instrumental methods, however
sophisticated.