Publication detail
Use of descriptive sensory methods for evaluation of various types of foods.
DIVIŠOVÁ, R. VÍTOVÁ, E. LOUPANCOVÁ, B. SKLENÁŘOVÁ, K. BABÁK, L.
Original Title
Use of descriptive sensory methods for evaluation of various types of foods.
Type
abstract
Language
English
Original Abstract
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.
Keywords
sensory analysis, profile test
Authors
DIVIŠOVÁ, R.; VÍTOVÁ, E.; LOUPANCOVÁ, B.; SKLENÁŘOVÁ, K.; BABÁK, L.
Released
17. 8. 2011
Publisher
ČSCH
Location
Brno
ISBN
0009-2770
Periodical
Chemické listy
Year of study
105
Number
18
State
Czech Republic
Pages from
s1010
Pages to
s1010
Pages count
1