**

Chapter 1

: Introduction**
1.1 Background and Rationale
1.2 Research Objectives
1.3 Scope and Significance
1.4 Definition of Key Terms
1.5 Organization of the Thesis

**

Chapter 2

: Literature Review**
2.1 Importance of Sensory Evaluation in Food Industry
2.2 Factors Influencing Sensory Perception
2.3 Methods of Sensory Analysis
2.4 Applications of Sensory Evaluation in Food Product Development
2.5 Previous Studies on Sensory Properties of Novel Food Ingredients
2.6 Gaps in Current Research

**

Chapter 3

: Methodology**
3.1 Research Design
3.2 Selection of Food Ingredients and Additives
3.3 Sensory Evaluation Techniques
3.4 Sample Preparation and Presentation
3.5 Data Collection and Analysis
3.6 Ethical Considerations

**

Chapter 4

: Sensory Profiling of Novel Food Ingredients**
4.1 Descriptive Analysis of Taste, Aroma, and Texture
4.2 Discrimination Testing
4.3 Hedonic Testing
4.4 Preference Mapping
4.5 Correlation Analysis with Consumer Preferences
4.6 Interpretation of Results

**

Chapter 5

: Consumer Perception and Acceptance**
5.1 Consumer Preferences for Novel Food Ingredients
5.2 Factors Influencing Consumer Acceptance
5.3 Impact of Sensory Properties on Purchase Intentions
5.4 Cross-Cultural Variations in Sensory Preferences
5.5 Market Segmentation Based on Sensory Profiles
5.6 Implications for Food Product Development