The invention relates to the technical field of sensory evaluation, in particular to a sensory evaluation method of Kokumi taste. The Kokumi
taste sense organ evaluation method comprises the following steps: establishing a
sense organ group by screening and training product evaluators, and determining optimal
sense organ evaluation conditions in the aspects of matrix selection, Kokumi substance addition amount, sample amount, temperature,
swallowing mode and whether a
nasal splint is used or not. Then selecting a
consumer to carry out CATA sensory inspection on the blank matrix and the matrix added with the Kokumi substance under the optimal sensory condition; and carrying out statistics on descriptors with significance in the CATA questionnaire, carrying out time-intensity (TI) analysis, determining sensory attributes as descriptors of Kokumi taste according to a TI result, establishing a reference
system, and finally, carrying out scoring quantification on each attribute of the sample by an evaluation group. According to the sensory evaluation method disclosed by the invention, the taste attribute of the Kokumi can be accurately described, the sensory difference between different substances with the Kokumi attribute can be identified, and finally, the Kokumi taste sensory evaluation method is successfully established.