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| The essence of sensory evaluation methods |
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| With the progress of society and the continuous improvement of people's living standards, consumer demand for food is higher and higher. People choose and buy food, in addition to take a fancy to nutritional value, more is the pursuit of color, aroma, taste and shape. To improve or enhance the aroma and flavor of food, to imitate a certain type of food, flavouring division through the understanding of aroma, allocate various realistic essence. Essence is the aroma and flavor enhancer, essence is the physical and chemical index determination, relative density, refractive index, etc., the sensory index of aroma and flavor, at present mainly through the senses such as smell and taste. Essence of sensory evaluation methods include: 1, paired comparison test: this test method is the most simple of a sensory evaluation appraisal method, which can be used to determine the two sample quality whether there is a certain difference, difference is how much. 2, 3 recognition method: this test method is applicable to identify subtle differences between these two samples, also can be applied to selecting and training guide member assessment guide or any member of the ability. Three identification method: A, B two kinds of samples can be divided into A, A, B or B, B, A three point one group, let each group of sampling inspection, choose feel A little bit different in the three. 3, A pair of two point inspection: samples of A and B to the analyst first, after the characteristics of its sufficient memory, and given A, B two samples at the same time, choose one of the same with the sample. This test method is applicable to the difference between whether there is a difference between two similar samples. 4, flavor description: at the entrance for flavoring products such as taste fragrance, strength, aftertaste by synthetically considering all kinds of all effects, the advantages and disadvantages of the sample, discussed and summarized. Edible flavor senses, analyzes some problems that should be paid attention to: Aroma quality inspection: the essence through the review of the incense paper may be used for inspection. Can also be essence will be diluted to a certain concentration in the mouth, aroma from the mouth through the nose, from the relation between dilution degrees and aroma, and evaluate the quality of aroma. Stay sweet time of inspection: the essence of some spices aroma disappear soon, some of the spices aroma stay longer, spices, stay sweet time is of the characteristics of the evaluation. Generally is sticky to review on incense paper will spice, and determination of spices in the evaluation of the fragrance of incense paper on retention time. Qc personnel and technology research and development personnel, according to the different requirements in different sensory testing method to evaluate the essence of aroma and flavor, fresh tea product development would use the paired comparison test, identification method, sorting test, such as the essence of a pile of finished product inspection is available. Two point test and description method, etc. Inspection method is not a single, integrated use of, several methods are in place to ensure that essence truly meet customer requirements. |
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