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Sensory Analysis - Coggle Diagram
Sensory Analysis
- Introduction: Senses as Analytical Instruments:
- Definition of Sensory Analysis.
- Using the senses to evaluate, measure, and analyze perceptible characteristics of foods.
- Sensory Attributes and Their Perception:
- Sensory evaluation of products and their key attributes.
- Attributes include external appearance, internal appearance, consistency/texture, and taste (flavor and odor).
- Requirements for Isolating Conditioning Stimuli:
- Importance of taste and odor as choice guides.
- Other attributes and conditioning factors in sensory perception.
- Identification and elimination of psychological errors in sensory evaluation.
- Examples of errors such as expectations, attribute superimposition, and lack of motivation.
- Judges: Types, Selection, Training:
- Classification of sensory evaluation panels into highly trained experts, laboratory panels, and consumer panels.
- Judge selection and training process.
- Tests: Affective, Discriminative, Rating, Descriptive:
- Types of sensory tests, including affective, discriminative, rating, and descriptive tests.
- Examples of tests and their purpose in sensory evaluation.
- Considered Aspects: Environment, Sample, Organization:
- Factors influencing sensory preferences, such as region, age, gender, religion, education, and psychological motivation.
- Terminology used in sensory tests, such as discriminative tests, objective tests, and specific terms like the triangle test, duo-trio test, and evaluation scales.