Analysis Organoleptic

Organoleptic research is the analysis of the properties of products and materials using the senses such as vision, smell, taste and touch. This analysis method is one of the most common and widely used in the food industry.

Organoleptic evaluation of products is an important stage in checking the quality and safety of food products. It allows you to quickly and efficiently determine product characteristics such as color, smell, taste, texture and other properties.

The main tool for organoleptic evaluation is tasting. Tasting is a process in which an expert taster evaluates a product using their senses. During tasting, an expert evaluates the properties of the product, such as taste, smell and texture.

To carry out tasting, a special device is used - a tasting table. It consists of several cells, each of which contains a specific sample of the product. The expert taster uses special tools, such as a spatula or spoon, to take a sample of the product and place it in the cell.

After this, the expert taster begins to evaluate the properties of the product. He pays attention to the color, smell and taste of the product. The assessor can also use their senses to determine the texture of the product.

The tasting results are recorded in a special protocol. The protocol indicates all the characteristics of the product that were assessed by an expert taster.

Thus, sensory evaluation is an important tool for monitoring food quality and safety. It allows you to determine the properties of the product and identify possible quality problems.

Everything in the world consists of molecules, but a person sees only what is outside his eye.

Organoleptic analysis is a method for studying the consumer properties of a food product, based on the use of analysis of the perception of the organs of taste, smell, hearing and vision.

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