Sensory analysis

The sensor in the food industry or food analysis, including food sensory, deals with the evaluation of properties with the sense organs. It comes in the industrial and artisanal product development, production, quality control, quality assurance, marketing and research to application; also officially foods can be assessed sensory, about the labor inspectorate.

Instruments

For the assessment of the sensory value of food, man is the most important measuring instrument with its sense organs.

Be used when considering the visual sense, the sense of touch, sense of smell, sense of taste and the sense of hearing.

For forms and differentiations of perceptions see sense organs and perception.

Methods

The sensory examination or test or analysis is methodologically within the food testing an independent investigation, which corresponds to other analytical methods of investigation in their meaning and in their value position is equivalent.

The interpretation of tests depends on the product. The implementation is subject to DIN and ISO standards.

Difference tests ( Discriminatory testing)

The aim of the difference test is an objective finding of sensory detectable product differences for identical products.

Descriptive analysis ( descriptive test)

A product or sample is examined sensory and simply described. The aim of the descriptive test is the neutral description of sensory product properties and push it. Regular tests are based on the " Simple descriptive test ", which is defined as DIN standard and included in § 64 LFGB in. This exam includes a description of the external condition for subsequent identification and a description of the odor. In almost all samples also, a description of taste.

The result of this examination is usually decisive for whether a more extensive sensory examination must connect, the nature and extent results from the nature of the sample material and the research question. It is co-determines the definition of the spectrum investigation to be carried out.

Affective testing ( hedonic)

Better known as a popularity test or acceptance tests.

Threshold checking

The threshold test stimulus, recognition, difference and saturation threshold is determined. The tests are performed with the ranking test or the triangle test.

Detection test

In the tests the basic tastes are tested in aqueous solution. The respondent is in this test, the type of sensation ( salty, sweet, etc.) recognize. Seen as a test to assess the taste sensitivity of the subject ( Sensorikers ). If used in a modification also for detecting odors.

Ranking test

A set of patterns must be sorted in ascending order. The taste is diluted to be detected in aqueous solution at various concentrations detected and sorted. Depending on the product, a ranking test for color and odor is possible. This test is also conducted to identify the form on the day. One must remember that an emerging cold that physically not noticed the subject, adversely affect its sensory properties. The ranking test is also common in other sensory assessments ( smell).

Triangle test

Will also test called Triangle, is a differential test. The triangle test is used for sensory analysis of three samples for the detection of minor differences of single or complex sensory impressions. With this method, two different test patterns are compared by sensors.

Considered to be heavier and more secure placement test is also used for schools and grading of auditors ( Thresholding ). A triangle test can secure a ranking test. Three samples are placed randomly, with two samples are identical and will be asked for the most discrepant sample (due to the inhomogeneity of the test material can be a difference even in supposedly same samples exist ). The samples are prepared in the form of a triangle.