[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"item-2030":3},{"id":4,"title":5,"url":6,"summary":7,"summary_zh":8,"content":9,"source_name":10,"source_url":6,"published_at":11,"category":12,"cover_url":9,"hotness":13,"is_selected":14,"score":15,"score_detail":16,"sources":24,"tags":26,"view_count":32,"doi":33,"paper":34,"created_at":59},2030,"Linking sensory evaluation to quality assurance and new product development: empirical insights from the food industry in Telangana, India","https:\u002F\u002Fdoi.org\u002F10.3389\u002Ffsufs.2026.1928132","Sensory evaluation supports quality assurance (QA), product optimization, and new product development (NPD) by linking product sensory characteristics with consumer responses. This study investigated the extent and patterns of sensory evaluation use among surveyed food manufacturing companies in Telangana, India. Data were collected from 130 industry professionals during April–June 2025 using a structured computer-assisted self-interviewing survey. Descriptive statistics and chi-square analysis were used to characterize sensory practices and examine their association with organizational quality management systems. Sensory evaluation was reported by 80.8% of surveyed companies, with 62.3% conducting assessments for every production batch. Consumer testing and in-house trained panel use were reported by 80.8% and 73.8% of companies, respectively. Hedonic scoring was the most frequently reported method (38.5%), whereas discrimination testing was less common (15.4%). Sensory quality and acceptability were identified as a key NPD priority by only 10.8% of respondents, suggesting limited integration of sensory evidence into product development decisions. Sensory evaluation adoption was significantly associated with the presence of a food safety and\u002For quality management system (χ 2 = 90.98, df = 1, p \u003C 0.001). Overall, the findings demonstrate substantial adoption of sensory evaluation but comparatively limited use of analytical methods and systematic integration within NPD, highlighting opportunities to strengthen sensory-driven product optimization and innovation.","感官评价通过将产品感官特征与消费者反应相联系，为质量保证（QA）、产品优化和新产品开发（NPD）提供支持。本研究调查了印度特伦甘纳邦受访食品制造企业中感官评价的使用程度和模式。数据于2025年4月至6月期间，采用结构化计算机辅助自访调查从130名行业专业人员处收集。使用描述性统计和卡方分析来刻画感官实践特征，并考察其与组织质量管理体系的关联。80.8%的受访企业报告使用了感官评价，其中62.3%对每个生产批次进行评估。报告使用消费者测试和内部培训评价小组的企业分别占80.8%和73.8%。享乐评分是最常报告的方法（38.5%），而差别检验较少见（15.4%）。仅10.8%的受访者将感官质量和可接受性列为新产品开发的关键优先事项，表明感官证据在产品开发决策中的整合有限。感官评价的采用与食品安全和\u002F或质量管理体系的存在显著相关（χ² = 90.98，df = 1，p \u003C 0.001）。总体而言，研究结果表明感官评价已被广泛采用，但分析性方法的使用及其在新产品开发中的系统性整合相对有限，凸显了加强感官驱动产品优化和创新的机会。",null,"Frontiers in Sustainable Food Systems","2026-09-09T00:00:00Z","论文",10,false,65,{"impact":17,"substance":18,"depth":19,"authority":20,"freshness":21,"relevant":22,"comment":23},8,20,15,13,9,1,"基于印度食品企业130份问卷的实证研究，数据扎实但属区域调研，对国内农业信息化参考价值有限。",[25],{"name":10,"url":6},[27,28,29,30,31],"农业科技","食品工业","感官评价","质量管理","产品研发",0,"10.3389\u002Ffsufs.2026.1928132",{"doi":33,"openalex_id":35,"authors":36,"venue":10,"cited_by_count":32,"oa_url":6,"card":52,"direction":56,"ingested_from":58},"W7212053788",[37,39,42,44,46,48,50],{"name":38,"orcid":9},"Marchetty Sunil Kumar",{"name":40,"orcid":41},"A. Poshadri","https:\u002F\u002Forcid.org\u002F0000-0001-8870-2434",{"name":43,"orcid":9},"T Padmavathi",{"name":45,"orcid":9},"P. Ramesh",{"name":47,"orcid":9},"G. Rajender",{"name":49,"orcid":9},"D. Srujana",{"name":51,"orcid":9},"I. Venkata Reddy",{"tldr":53,"method":54,"finding":55,"direction":56,"opportunity":57},"调查印度食品企业感官评价应用现状及其与质量管理体系和新产品开发的关系。","对130名从业者进行结构化问卷，用描述统计和卡方检验分析。","感官评价采用率高但分析方法有限，仅10.8%将其作为新产品开发优先项。","其他","可研究感官评价与数字化品控系统结合，提升食品新产品开发中的消费者数据驱动决策。","openalex","2026-09-10T23:30:07.313135Z"]