Magdalini Krokida

3.7. Sensory Evaluation Sensory evaluation is crucial as it provides insight into the quality and consumer acceptability of food products by directly assessing attributes like taste, texture, appearance, and aroma. Table 2 presents the evaluation of fresh and treated raspberries, highlighting differences in sensory characteristics such as color, flavor, sweetness, tartness, and texture.

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All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.