In sensory evaluation look, odour, flavour and texture areevaluated using the human senses. Scientifically, the procedure canbe divided into three steps. Detection of a stimulus by the humansense organs; evaluation and interpretation by a mental manner;after which the response of the assessor to the stimuli. Variationsamong americans in the response of an analogous level of stimulican vary and can contribute to a non conclusive answer of thetest. People can, as an example, differ widely of their responseto colour colour blindness and also in their sensitivity tochemical stimuli. Some people cannot taste rancid flavour andsome have a very low reaction to cold storage flavour.