5.4. Sensory evaluation in food matrices
Although antimicrobial compounds intended to impregnate food surfacesshould beGRAS,their application may be undesirableif sensory characteristics of packaged food products are negatively affected due to
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the strong and pungent taste that some of these antimicrobials may have. On the other hand, there are antimicrobials that are also used as flavoring agents, so that their perception by consumers is not consid- ered a limiting factor. Sensory evaluation of food matrices packaged alongside antimicrobial sachets is then critical to understand the way in which sachets and pads affect food product acceptance. Curiously, only the minority of the reports on antimicrobial emitting sachets and absorbent pads takes this issue into account.