What type of data is primarily collected during sensory evaluations?

Sensory evaluations primarily involve collecting subjective data as they rely on individual perceptions and preferences regarding texture, taste, aroma, and appearance of food products. During such evaluations, participants express their opinions and feelings about the sensory attributes of a product, which inherently includes personal biases and experiences. This subjective nature allows for a deeper understanding of how consumers perceive and experience different food items, filling the gap between objective measurements (like temperature or weight) and consumer enjoyment.

While quantitative data can sometimes be derived from sensory evaluations through structured scales, the essence of the data remains subjective, as it reflects individual perspectives rather than universally measurable quantities. Statistical data is often a result of analyzing the data collected, but it does not represent the actual responses given during the sensory evaluation. Historical data pertains to previous information or records and is not typically collected during a sensory evaluation. Thus, the most accurate description of the data collected during sensory evaluations is subjective data.