Application of organoleptical analysis methods for investigators selection and training

In order to maintain competitiveness, image and retaining consumers of food products, as well as with the aim of improving the quality of the food products in the food industry is organized the quality control of manufactured products not only in terms of security and physical and chemical indicators, but on organoleptic food quality. As is often the consumer to choose food products for their appearance, taste, olfactory qualities and texture. On the enterprises of food industry are designed and commissioned a laboratory to conduct sensory (organoleptic) tests. As well as the selection and training of tasters or testers to conduct research on organoleptic indicators of the quality of their food. All the research in the field of organoleptici based on the current international standards for the conducting organoleptic testing and analysis requirements of the test in the field of sensory analysis of food products. In particular to the requirements of the test include a study on gustatory, olfactory and visual sensitivity, and the definition of their vocabulary, and sensory memory.

To determine taste sensitivity using a standard taste solutions (salt, citric acid, sucrose, monosodium glutamate), olfactory — food flavors, visual — food coloring test and Ishihara, vocabulary form with associations, synonyms and antonyms to the specific characteristics of food products.

In the research process examined the requirements for selection of candidates for the testers to conduct sensory studies of food and food raw materials.