Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops—Measuring Responses
Six coffee roasting grades. From top left to bottom right: light cinnamon, cinnamon, normal, French roasting, espresso and open fire. Credits: Godewind, Wikimedia
view on EDIS


sensory evaluation

How to Cite

Campbell, Sean, and Charles Sims. 2020. “Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops—Measuring Responses”. EDIS 2020 (3).


When measuring the responses of panelists, the main principle behind sensory evaluation, a variety of sensory tests can be used. This new 4-page publication is the second in a series designed to assist producers in the small-to-medium-sized sensory evaluation of their horticultural crops, outlining the types of data and sensory measurement techniques utilized in sensory evaluation. Written by Sean Michael Campbell and Charles A. Sims, and published by the UF/IFAS Environmental Horticulture Department.
view on EDIS


Meilgaard, M. C., G. V. Civille, and B. T. Carr. 2016. Sensory Evaluation Techniques. Boca Raton: CRC Press.

Copyright (c) 2020 UF/IFAS