Dear Zeeshan,
May i know the products and under-developing products? Taste and Aroma depends upon the food type and intensity.
Mostly taste/Sensory evaluation for ready to eat products are
- Appearance - big, small -size, broken, no-broken, dull, fresh, brown, golden, white, bright, bubbles, yellowish, thickness, oily, irregular
- Flavour - salty, sour, sweet, oily, bland, lemony, freshness
- Texture - crisp, crunchy, loose, hard, soft, oily, chewy, sticky, waxy
Sensation - burning, cooling, or drying.
cooked/fried - more or less
Here are few tests:
Difference/Discrimination tests - it provides statistical confirmation of differences between 2 or more samples when directly compared.
Descriptive tests - describe the quantify specific sensory characteristics of products in detail
Hedonic tests (as said by AS NUR) - provide information about personal preferences and acceptance, they are often used as a screening tool prior to full-scale market research.
Consumer tests - provide information about liking and preferences plus usage and attitude, for a representative sample of the target market.
continues...