Øydis Ueland, Elin Kubberød, Marit Rødbotten
Matforsk AS, Osloveien 1, 1430 Ås

Sensory profiling is a useful methodology for describing almost any product of choice. The combination of sensory data and other measurements can thus impart new knowledge and increase understanding of the quality dimensions of the product.

Introducing the use of sensory methodologies in other scientific fields not used to this way of acquiring knowledge poses several challenges. The usual ways of conducting investigations in the sensory field may be at odds with how research is conducted in other areas where traditionally other attributes are more important. Medical journals, for instance, require different characterisations of and knowledge about the subjects than is normally the case when sensory and consumer studies are planned and conducted. Furthermore, in other scientific disciplines the knowledge imparted by sensory studies may provide a totally new way of looking at their own products. However, this demands an explanation or translation of concepts and results so that sensory is framed in a context that is familiar to new groups of readers.

In general, it is important to provide a short introduction explaining how sensory science works and, most important, what is the main output of interest for that particular scientific field. Attention must be paid to how research is usually presented in the relevant journal and great care must be exercised to ensure that the same points are addressed in the presentation of sensory data so that new readers can relate to the information.
The use of sensory science in disciplines that so far are less familiar with the methods than the food and beverage industries will give opportunities to explore both products and methods which lead to new insight for various scientific fields.