Sensory evaluation of food

Course Description

Specific knowledge of sensory analysis consist of understanding the physiology and psychology of sensory perception, understanding importance of sensory properties, the ability of planning and implementing sensory analysis to provide the desired response, the statistical analysis of the results and determine the correlation of sensory and instrumental methods. Organoleptic characteristics such as appearance, color, taste, aroma and texture are key in determining the acceptability of food. The best way to measure these properties are sensory analysts. Using such a "panel" we can measure universal acceptability or quality of the products, determine whether any products is similar or different and measure the intensity of certain features. This approach is unique and requires particular attention in order to obtain relevant results. Understanding the physical basis of the perception of sensory characteristics of food leads to results that are the same as the results obtained by instrumental measurements and are faster and cheaper.

LEARNING OUTCOMES

• choose the appropriate sensoric method
• coordination between all entities involved in the execution methods
• apply the method in a way that obtained results have scientific value
• evaluate the results of analysis

Literature

1. Stone, H., Sidel, J.L. : Sensory evaluation practice. Elsevier Academic press, 3rd Ed.2004.
2. Lawless, H.T., Heymann, H. : Sensory evaluation of food. Springer, 2nd Ed. 2010.