2023 Volume 56 Issue 3 Pages 105-114
Easily understandable sensory evaluation terms for curry sauce were developed for experts. We collected 114 terms from seven retort curry products, narrowed them to 34 terms through discussions, and then developed them as "The sensory evaluation terms for curry". Using these evaluation terms, an analytical sensory evaluation was conducted on a panel of experts, confirming that the sensory evaluation terms appropriately described the characteristics of each retort curry sample. Subsequently, we conducted a sensory evaluation on a panel of non-experts using a method incorporating the CATA (Check-All-That-Apply) method. The results showed that the non-expert panel was able to describe the flavor characteristics of each sample using the evaluation terms, and the correlation coefficient (r) between the results of the non-expert and expert panels were >0.6 for 29 of the 34 terms. This suggests that "The sensory evaluation terms for curry" is useful for both experts as well as non-experts, such as general consumers.
