Methodology for sensory shelf-life estimation: A review

Abstract

When talking about shelf life of foods, in the vast majority of cases we are talking about sensory shelf life of foods. The review presents an overview of the published research over the past decades classified according to the following topics: (1) cut-off point methodology (arbitrary and regression-based cut-off points); (2) methods based on product failure or consumers' rejection (failure with no censorship, logistic regression and survival analysis); (3) accelerated studies; and (4) other topics and further research.