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Sensory analyses

Organoleptic and sensory analyses of selected product groups:

Product group Test method
- meat products
- fish products
- ready made food products
- vegetable and animal oils
- confectionery and pastries
- milk and milk products
- beverages and juice
- alcoholic drinks
- coffee
- tea
- fruit and vegetable preserves
- cereal preparations
- food concentrates
- spices
- simple descriptive method
- scoring method
- scaling method on a scale 1-6
- descriptive quantitative analysis and profiling tests
- parity method
- triangular method
- cosmetics and household chemicals - simple descriptive method
- parity method
- triangular method
- packaging - scaling method
- water - parity method, full and of unforced choice
Simple descriptive method

This method is used for the qualitative description of particular characteristics that make up the general characteristics of a product. This method can help to verify the quality of a product for compliance with a Polish Standard or with Product Specifications.

Scoring method

This method is used for the qualitative and quantitative description of the various characteristics that make up the general characteristics of a product. Evaluation of different characteristics of a product is measured in points and in a brief description characterizing the obtained point.

Scaling method

This method is used for the qualitative description of the particular characteristics that make up the general characteristics of a product. This method consists of determining the quality of each product's characteristics using the numerical values of the appropriate scale.

Quantitative descriptive analysis and profiling tests

This method is used for the qualitative and quantitative description of the various characteristics that make up the general characteristics of a product. This method assumes that tastiness is a complex of several elementary properties of flavor and smell. A list of elementary parameters of quality is determined on the basis of preliminary assessment. Each of them must be assessed quantitatively in terms of intensity on a 5 - point scale. This creates a sensory profile of a product.

This method allows:

- for a specific division of tastiness into many components and determination of their intensity on a scale
- for a very detailed comparison of multiple products and determination of minor differences between them

The parity method

Differential method, which is used to evaluate the products of varying quality. The essence of this method is to choose between two samples in terms of a given quality discriminant.

Triangular Method

Differential method, in which the evaluator receives the evaluation of three samples: two are identical, and the third differs qualitatively. The task of assessment is to identify different samples. This method allows to determine if there is a significant difference between the two samples of the product as a result of such changes in composition, manufacturing process or during storage.

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