The subjective evaluation is also called as sensory or organoleptic evaluation. The quality of a food product is assessed by means of human sensory organs. Each food is tasted separately and the judgment is made. The quality is judged based on the combined perception of different senses when food is tasted.
According to Institute of Sensory Evaluation Division of the Institute of Food Technologists sensory evaluation is a scientific discipline used to evoke, measure analyze and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch and hearing.
Today's consumers are discerning, demanding and more knowledgeable about food and expect products which are safe, good value and of high sensory quality. Therefore, knowing consumers' preferences and perceptions of the sensory characteristics of food products is very important to food manufacturers and retailers alike.
The characteristics of the food are judged by the subject's reaction to the sensory qualities of foods. This reaction is highly conditioned by a variety of psychological and social factors and in the final judgment plays a vital role in the acceptance and preference of foods.
Research, product development, and quality control are the three main areas that sensory testing is being utilized.