Sensory quality of traditional foods

It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. Industrialization of food production, European laws on food safety and even the development of innovative products necessitate the characterization of the typical sensory characteristics of these traditional products. More than that, the perception of the sensory characteristics of a product is related not only to its intrinsic characteristics. This short review evidences that the mastery of food products implies to integrate all the steps of their production and marketing, from the raw materials to the consumer. (c) 2006 Elsevier Ltd. All rights reserved.