Sensory science at the human–machine interface

The development of valid and relevant instrumental methods in concert with dynamic sensory methods has allowed for a more comprehensive analysis of human perception. Strides have been made with the development of techniques to evaluate changes in food texture, including electromyography and auditory methods. Within flavor and aroma analysis, the development of instrumentation to measure volatile release from the nose and mouth during food consumption has allowed a more realistic measurement of individual perception. This paper will review the recent developments in the field of sensory evaluation and instrumental analysis and further discuss the interface between humans (sensory science) and machines (instrumental analysis).