Use of descriptive sensory methods for evaluation of various types of foods.

abstract

English

This work was focused on the use of profile tests for sensory analysis of foods. The development of profile methods, advantages and disadvantages of the techniques, specific training of panelists, the organization and the requirements for testing place and testing are described. There is a brief overview of other methods and legislation used in sensory analysis. In the experimental part several types of foods such as bread, ham, yogurt, apple and chocolate have been selected. For each of these foods the forms for profile evaluation of flavor and texture have been developed. Consequently, the selected samples were sensorially evaluated by panel composed from students of FCH BUT.

sensory analysis, profile test

DIVIŠOVÁ, R.; VÍTOVÁ, E.; LOUPANCOVÁ, B.; SKLENÁŘOVÁ, K.; BABÁK, L.

17. 8. 2011

ČSCH

Brno

0009-2770

Chemické listy

105

18

Czech Republic

s1010

s1010

1