Assessing organoleptic quality – Training manual: Tools and methods for plant breeding, variety trials and food innovation

Summary

This training manual provides practical tools and methods to assess the organoleptic quality of food products in plant breeding programmes, variety trials, new product development, and other initiatives aimed at characterizing and improving quality or understanding consumer preferences.
Designed for breeders, producers, researchers, and product developers, it combines scientific principles with hands-on guidance, enabling both beginners and experienced users to conduct reliable sensory evaluations.
Organized into thematic “sheets,” the guide covers sensory analysis fundamentals, recommended test protocols, product-specific preparation methods, and the use of dedicated software tools. A comprehensive glossary ensures consistent understanding across all users and disciplines.