With the food industry becoming ever more competitive, modern companies have to strive to offer the best price and quality on a continual basis. In order to determine how their product is seen in comparison to those of their competitors it is vital to know how the product is perceived in terms of its sensory properties; i.e. in terms of its appearance, aroma, taste or feel. All consumers make these assessments either consciously or subconsciously, and their judgements affect their liking of the product and subsequently their willingness to purchase.
             With the food industry becoming ever more competitive, modern companies have to strive to offer the best price and quality on a continual basis. In order to determine how their product is seen in comparison to those of their competitors it is vital to know how the product is perceived in terms of its sensory properties; i.e. in terms of its appearance, aroma, taste or feel. All consumers make these assessments either consciously or subconsciously, and their judgements affect their liking of the product and subsequently their willingness to purchase.
             With the food industry becoming ever more competitive, modern companies have to strive to offer the best price and quality on a continual basis. In order to determine how their product is seen in comparison to those of their competitors it is vital to know how the product is perceived in terms of its sensory properties; i.e. in terms of its appearance, aroma, taste or feel. All consumers make these assessments either consciously or subconsciously, and their judgements affect their liking of the product and subsequently their willingness to purchase.
             With the food industry becoming ever more competitive, modern companies have to strive to offer the best price and quality on a continual basis. In order to determine how their product is seen in comparison to those of their competitors it is v
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