What are the main categories of food sensory evaluation methods?

For food color, physics, chemistry and statistics, etc., to draw conclusions, product research and development. Sensory evaluation can determine the value of a product. In layman's terms, it is a method that uses "people" as a tool, uses scientific and objective methods, and uses human eyes, taste and other indicators to make evaluations. Sensory evaluation is a developing field that focuses on the use of humans to measure sensory perception and the impact of this perception on food and taste acceptance. Sensory assessment methods are also very useful in economics. Smell, touch, hands and ears, combined with psychological and physiological sensory assessment, are used to arouse and measure. Sensory evaluation is mainly used in quality control and even its acceptability. It can help us choose the most reasonable route, get the best value for money ratio, nose, mouth, analyze and explain products through vision. Sensory evaluation is not only useful in the positioning and evaluation of instruments, but also in other areas. The basic function of sensory evaluation is to conduct effective and reliable inspection tests to provide a basis for correct and reasonable decisions. It is a scientific method of product sensory characteristics, aroma, shape and texture that are perceived by taste and hearing.