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Article ID: CBB001320891

Sensory Evaluation in the Journal of Food Science---1936 to the Present (2014)

Stone, Herbert (Author)

Journal of Food Science
Volume: 79, no. 1
Issue: 1
Pages: iii
Publication date: 2014
Language: English

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Senses and sensation; perception Food science; food technology Quality control Testing Food and foods Research Science and technology, relationships Chemistry Agricultural chemistry Periodicals; serials 20th century, late 20th century, early 21st century

It always is interesting to read the early literature of JFS and find many articles describing some aspect of sensory evaluation; either as the main focus, as supporting research on the chemical changes of a food under varying storage conditions, or the effects of a new processing method on consumer preference. To gain an appreciation for the role that sensory evaluation has played in the food and beverage industry is to read the 1st volume of Food Research, p. 287--95, where there is a manuscript by Sylvia Cover, entitled, A new subjective method of testing tenderness in meat-the paired eating method. This method is still used in sensory testing, currently referred to as the paired comparison. Throughout its life as Food Research and then as the Journal of Food Science, one could always find publications in which sensory evaluation was a major part of the research findings. It is also interesting to note that in this time period, Food Technology also published peer-reviewed research involving sensory evaluation. Authors, including this author (Stone and others 1974), used the latter publication as a means of disseminating research results to a wider audience, compared to JFS which had a smaller readership and took considerably longer to appear in print. As JFS switched from quarterly to bi-monthly, it became the journal of choice. In the 40's and 50's, research of fundamental importance to sensory evaluation appeared in the Journal; for example, Professors Ed Roessler, George Baker, and Maynard Amerine published a series of articles on statistical tables for difference tests, decision errors in testing and related topics. In the mid- 1950s and into the `60s, the Journal published research on subject selection (F. Miles Sawyer 1962), Texture Profile Analysis (Alina Szczesniak, Elaine Skinner and others 1962, 1963) and soldiers' preferences (Frank Pilgrim, David Peryam and others 1955). In this time period Rose Marie Pangborn published the results of her research on flavor interrelationships in model systems in beverages demonstrating the importance of sensory information to product success in the marketplace. Other investigators, stimulated by this research, used JFS as a place to publish their research, enhancing the Journal's reputation in the field. [from article]

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