Sensory perspectives into indigenous fermented foods in the tropics: challenges and opportunities
Publication Date
1-1-2023
Document Type
Contribution to a Book
Publication Title
Indigenous Fermented Foods for the Tropics
DOI
10.1016/B978-0-323-98341-9.00023-2
First Page
483
Last Page
502
Abstract
Sensory evaluation, defined as a scientific method used to evoke, measure, analyze, and interpret those responses to products as perceived through the senses of sight, smell, touch, taste, and hearing. Sensory evaluations are carried out using different methods, which are applicable for food products. The sensory perspectives into indigenous fermented foods in the tropics showed that modern sensory techniques as being used for evaluating indigenous fermented foods. Numerous indigenous fermented foods are now being produced using artificial fermentation methods rather than the natural fermentation procedure. These artificial fermentation methods are beneficial in developing modern ways of producing such fermented foods, and this has significantly reduced the food safety issues in indigenous fermented foods. Recently, we have seen the invention of modern artificial sensory evaluation techniques (instrumental technique), which utilize machines, such as solid-phase microextraction followed by gas chromatography-mass spectrometry, E-nose, to boost the sensory perspective of indigenous fermented foods. There are significant improvements in evaluating the organoleptic attributes of indigenous fermented foods nowadays compared to some years ago.
Keywords
fermentation, instrument analysis, panelist, Sensory evaluation
Department
Nutrition, Food Science and Packaging
Recommended Citation
Oluwaseun P. Bamidele, Olalekan J. Adewole, and Xi Feng. "Sensory perspectives into indigenous fermented foods in the tropics: challenges and opportunities" Indigenous Fermented Foods for the Tropics (2023): 483-502. https://doi.org/10.1016/B978-0-323-98341-9.00023-2
