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SENSORY ANALYSIS. EVALUATION OF THE ORGANOLEPTIC PROPERTIES OF FOODSTUFFS.

ANALYSE SENSORIELLE. L'EVALUATION DES PROPRIETES ORGANOLEPTIQUES DES PRODUITS ALIMENTAIRES.

Author(s) : DEPLEDT F.

Type of article: Article

Summary

THE DETERMINATION OF THE QUALITY OF A FOODSTUFF INCLUDES THE EVALUATION OF ITS ORGANOLEPTIC PROPERTIES. THE SENSORY ANALYSIS PROCESSES ARE REPORTED, CONSIDERING PERCEPTIONS PRIOR TO CONSUMPTION (SIGHT, TOUCH, SMELL) AND DURING IT (TASTE). THE FLAVOUR CATEGORIES ARE DEFINED AND THE DEFINITIONS OF THE AFNOR V 00-150 STANDARD ARE GIVEN. IN A SPECIAL LABORATORY, SENSORY ANALYSIS BY SEVERAL QUALIFIED TRAINED PEOPLE INCLUDES THREE STEPS: RECEPTION AND PREPARATION OF SAMPLES, EXAMINATION OF PRODUCTS AFTER STANDARDISED TECHNIQUES, OBTAINING RESULTS AND INTERPRETATION. G.G.

Details

  • Original title: ANALYSE SENSORIELLE. L'EVALUATION DES PROPRIETES ORGANOLEPTIQUES DES PRODUITS ALIMENTAIRES.
  • Record ID : 1984-0979
  • Languages: French
  • Source: Surgélation - 28-37; 3 phot.
  • Publication date: 1983/06
  • Document available for consultation in the library of the IIR headquarters only.

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