Food sensory evaluation throughout the time
Authors: Vilela Alice 
Published: January 2020

ResumoHá milhares de anos que os humanos usam os sentidos para avaliar os alimentos. Dado que muitas fitotoxinas e metabólitos bacterianos têm gosto amargo ou ácido, a humanidade provavelmente usou a avaliação sensorial desde antes que o Homo sapiens fosse considerado “humano”. À medida que a civilização se desenvolveu e o comércio e a venda de mercadorias se tornaram comuns, começou a surgir a necessidade da realização da avaliação sensorial dos alimentos.Os métodos de degustação, foram aplicados pela primeira vez na Europa, com o objetivo de controlar a qualidade de cervejarias e destilarias. Nos USA, durante a Segunda Guerra Mundial, surgiu a necessidade de produzir alimentos de qualidade que não fossem rejeitados pelos soldados do exército. A partir dessa necessidade surgiu a análise sensorial como base científica. Tradicionalmente, a indústria alimentar via a avaliação sensorial no contexto da empresa como sendo realizada pelo “expert” (N = 1) que através de anos de experiência era capaz de descrever os produtos e estabelecer padrões de qualidade desde a matéria-prima até ao produto final. Exemplos de tais “especialistas” incluem o mestre-cervejeiro, o enólogo, os provadores de café (baristas) e chás. Hoje em dia, os testes internos de consumidor, proporcionam à empresa uma alternativa barata para a obtenção de informações valiosas sobre as vantagens e falhas dos seus produtos. Portanto, a procura por possibilidades de fazer esse tipo de teste aumentouPalavras-chave: Cientista sensorial, consumidor, análise de dados sensoriais. Abstract Humans have used their senses to evaluate food for several thousands of years. Given that so many phytotoxins and bacterial metabolites are bitter and sour, humanity had probably used sensory evaluation since before Homo sapiens were human. As civilization developed and the trading and selling of goods became a commonplace, the first seeds of food sensory testing as we know it was planted. Tasting methods, as a form of sensory analysis of foods, were applied for the first time in Europe, a long time ago, to control the quality of breweries and distilleries. In the United States, during World War II, it arose from the need to produce quality foods that were not rejected by army soldiers. From this need the methods of application of the tasting appeared, establishing the sensorial analysis as a scientific basis The food industry traditionally viewed sensory evaluation in the context of the company “expert” (the N of 1) who through years of accumulated experience was able to describe company products and set standards of quality by which raw materials would be purchased and each product manufactured and marketed. Examples of such “experts” include the perfumer, flavourist, brew-master, winemaker, and coffee and tea tasters. Nowadays, small scale internal consumer tests provide a company with a cheap way to get valuable information regarding the advantages and flaws of their products. Therefore, the demand for possibilities to do this kind of test has increased. Keywords : Sensory scientist, consumer choices, sensory data analysis.