THE ROLE OF SENSORY ANALYSIS IN FOOD QUALITY CONTROL

Abstract

Sensory analysis is a strategic tool for food quality control, as it translates human perceptions into technical data that guide the industry in process standardization and failure prevention. This exploratory and bibliographic study aimed to understand the role of sensory analysis in maintaining quality and product acceptance. Scientific studies highlighting its application in different sectors, such as beverages, dairy products, fish, and collective food services, as well as research focused on product development, were examined. The results show that sensory analysis acts as a preventive barrier against market rejection, contributes to innovation development, assists in freshness monitoring, and ensures greater adherence to institutional menus. It was also possible to identify the importance of trained evaluators and methodological standardization to ensure reliable results. It is concluded that sensory analysis integrates technical, perceptual, and strategic aspects, consolidating itself as a fundamental pillar of the food industry, capable of aligning safety, innovation, and consumer satisfaction.