Paper

Food Quality and Preference 10 (1999) 233±244

www.elsevier.com/locate/foodqual

A philosophy for sensory science
Magni Martens*
The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

Abstract
A framework for ``A philosophy for sensory science'' is presented as inquiries into the uniqueness and role of sensory science, the
sensory methodsand into future issues in the ®eld. The paper is based on an invited lecture to The 3rd Pangborn Sensory Science
Symposium ``Sense and Sensibility'' 1998. Sensory science in the study of food products is in focus, well knowing that sensory
science also addresses non-food commodities. # 1999 Elsevier Science Ltd. All rights reserved.

1. Introduction
Sensory science is a multidisciplinary ®eldcomprising
measurement, interpretation and understanding of
human responses to product properties as perceived by
the senses such as sight, smell, taste, touch and hearing.
A philosophy for sensory science relies heavily on
empirical and theoretical contributions from many professionals such as physiologists, psychologists, philosophers, anthropologists, marketing scientists as well aschemists, technologists and data analysts. One common
vision may be to draw more attention towards human
beings as respondents to foods, in a rapidly changing
world. Understanding stimulus±response interactions
between complex biological material and a complex
human sensation±perception±cognition system in a
cultural context needs more basic research and better
platforms for discourses.
Thepresent paper is a tribute to Rose Marie Pangborn
in two ways: ®rst, her early insight into the complexity
and multidimensional nature of sensory science, and
second, her early e€ort to bring sensory evaluation as
an applied ®eld into a recognized scienti®c discipline.
Inspired by her numerous publications, lectures and
personal communications, the paper aims at opening for
inquiries into ``Aphilosophy for sensory science''.
The unifying theme of the responses given by sensory
colleagues worldwide to the concept of ``A philosophy
for sensory science'', was: I am practising philosophy in
my sensory work every day. Personally, I like that
answer. ``Philosophy'' means ``love for wisdom''. All of

* Tel.: +45-352-83242; fax: +45-352-83210.
E-mail address: mma@kvl.dk

us in thesensory science community have ``A philosophy for sensory science'' as long as we are enthusiastic
and motivated for the work we are doing, searching
deeper understanding. ``A philosophy for sensory science'' deals with why questions. Thus, the title may be
used as a framework for inquiries and re¯ections upon
the basis for the ®eld to which we have dedicated our
scienti®c lives.
Rose MariePangborn was one of the authors of the
famous book Principles of Sensory Evaluation of Food,
to be considered as the ®rst and main breakthrough for
sensory evaluation as an exciting scienti®c discipline
(Amerine, Pangborn & Roessler, 1965). In the preface
to this book is written:
``Food science deals with the multitude of problems
involved in providing food for human consumption.
It includesthe entire process from harvesting to
serving............. Our philosophy has been that sound
methodology for the sensory analysis of foods rests
on a thorough knowledge of sensory physiology and
an understanding of the psychology of perception.
Essential in addition is careful statistical design and
analyses of the data. Finally, new understanding of
sensory judgement is to be soughtthrough correlation with physical and chemical data.''
Inspired by these words as a framework for ``A philosophy for sensory science'' this paper aims at enhancing the consciousness and insight into sensory science
in four parts: It starts in a socratic way with ``know
thyself'', i.e. re¯ections upon the uniqueness of sensory
science as formed through the last 40±50 years, and
roughly placing...