Detail publikace

Use of descriptive sensory methods for evaluation of various types of foods.

DIVIŠOVÁ, R. VÍTOVÁ, E. LOUPANCOVÁ, B. SKLENÁŘOVÁ, K. BABÁK, L.

Originální název

Use of descriptive sensory methods for evaluation of various types of foods.

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

sensory analysis, profile test

Autoři

DIVIŠOVÁ, R.; VÍTOVÁ, E.; LOUPANCOVÁ, B.; SKLENÁŘOVÁ, K.; BABÁK, L.

Vydáno

17. 8. 2011

Nakladatel

ČSCH

Místo

Brno

ISSN

0009-2770

Periodikum

Chemické listy

Ročník

105

Číslo

18

Stát

Česká republika

Strany od

s1010

Strany do

s1010

Strany počet

1