What is meant by sensory evaluation of food?

Sensory evaluation of food refers to a scientific method used to assess the characteristics of food through human senses. This evaluation typically involves trained panelists or consumers who use their senses—such as taste, smell, sight, touch, and hearing—to examine various attributes of food products, including flavor, texture, aroma, and appearance. This systematic approach provides valuable data that can help in quality control, product development, and understanding consumer preferences, making it a fundamental aspect of food science and product optimization.

Other options do not capture the essence of sensory evaluation accurately. Evaluating price is not related to sensory attributes, while cooking competitions primarily focus on creativity and technique rather than sensory analysis of food products. Additionally, while marketing strategies can influence how food is perceived and accepted in the market, they do not involve the sensory analysis that is central to evaluating the actual quality and characteristics of the food itself.