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EDITORIAL article

Front. Food. Sci. Technol.
Sec. Food Characterization
Volume 4 - 2024 | doi: 10.3389/frfst.2024.1534473
This article is part of the Research Topic Advances in Sensory Evaluation of Foods View all 6 articles

Editorial: Advances in Sensory Evaluation of Foods

Provisionally accepted
Claudia Gonzalez Viejo Claudia Gonzalez Viejo 1*Damir Dennis Torrico Damir Dennis Torrico 2Sigfredo Fuentes Sigfredo Fuentes 1,3
  • 1 The University of Melbourne, Parkville, Australia
  • 2 University of Illinois at Urbana-Champaign, Champaign, Illinois, United States
  • 3 School of Engineering and Sciences, Monterrey Institute of Technology and Higher Education (ITESM), Monterrey, Nuevo León4, Mexico

The final, formatted version of the article will be published soon.

    Sensory evaluation is an evolving field that requires integrating new techniques and applications from 13 various science disciplines. The study of how humans perceive foods and beverages is undergoing a 14 technological transformation that provides researchers with unprecedented amounts of data. The 15 development of novel and rapid sensory methods exemplifies this evolution. scales and the effects of familiarity and cultural factors rather than the development and application of 57 new approaches. While there is an acknowledgement of the potential benefits of adopting more 58 emerging technologies and some researchers have been actively working on their integration for the 59 past 10 years, extensive work still needs to be done. 60

    Keywords: Sensory analysis, scales, cross-cultural effects, Novel technologies, methods improvement 11

    Received: 26 Nov 2024; Accepted: 02 Dec 2024.

    Copyright: © 2024 Gonzalez Viejo, Torrico and Fuentes. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Claudia Gonzalez Viejo, The University of Melbourne, Parkville, Australia

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.