ReviewSensory shelf-life estimation: A review of current methodological approaches

Shelf-life of food products can be regarded as the period of time during which a product could be stored until it becomes unacceptable from safety, nutritional, or sensory perspectives. Shelf-life estimation of food products and beverages has become increasingly important in recent years due to technological developments and the increase in consumer interest in eating fresh, safe and high quality products. The shelf-life of the majority of food products is determined by changes in their sensory characteristics. Therefore, in order to extend commercialization times to its maximum while assuring products' quality, food companies should rely on accurate methodologies for sensory shelf-life estimation. Despite several methodologies have been developed in the last decade, their application in the mainstream food science and technology literature is still limited and most studies dealing with sensory shelf-life rely on basic and inaccurate approaches. In this context, the aim of this work is to review current methodological approaches for sensory shelf-life estimation. Implementation, applications, advantages and disadvantages of quality-based methods, acceptability limit, cut-off point methodology and survival analysis are discussed. The superiority of consumer-based methodologies is highlighted, with the aim of encouraging researchers to base their sensory shelf-life estimations on consumer perception.

► Reviews methodological approaches for sensory shelf-life estimation of foods. ► Traditional methods based on trained assessors' perception are presented. ► Acceptability limit, cut-off point and survival analysis are also reviewed. ► Implementation, applications, advantages and disadvantages are discussed. ► Evidence of the superiority of consumer-based approaches is provided.