Please enable JavaScript.

Coggle requires JavaScript to display documents.

Fermented food analysis - Coggle Diagram

- - - - Wait for a moment
        
        Compare the color of the strip to the standard pH color chart.
- - - - Add 1 drop of 1.5 M NaOH at a time by micropipette
        
        Mix and measure the pH after each addition
        
        Repeat until the pH is exactly 8.0
        
        Place the RFID Card on the RIDA®CUBE instrument
        
        Enter sample data (e.g., identification, volume 20 µl) into the tablet app
        
        Pipette 20 µl of the pH-adjusted sample into the test-tube (Reagent 1).
        
        For Lactic Acid: Close the tube with the cap (Reagent 2).
        
        1 more item...
        
        or Acetic Acid: Add 35 µl of Reagent 2 into the test-tube first, then close it with the cap (Reagent 3).
        
        1 more item...
        
        If the pH goes over 8.0, add the original sample juice back in 20 µL increments, testing the pH each time, and record the volume added.
- - - - Hold the refractometer horizontally and wait for about 30 seconds for temperature equilibration between the sample and the device.
        
        Look through the eyepiece and read the scale where the boundary between light and dark areas falls. This value is the percentage of soluble solids (°Brix), primarily sugar.
        
        After measurement, rinse the prism and well with distilled water and wipe dry for the next sample.
- - - - Smell the sample, identify characteristic notes (fruity, sour, fermented, etc.) and any off-odors.
      - Taste the sample, perceive basic tastes (sour, sweet, bitter, salty) and flavor complexity.
        
        Rate each attribute using the 5-point hedonic scale.
        
        1 = Poor/Very Dislike
        2 = Fair/Dislike
        3 = Average/Neutral
        4 = Good/Like
        5 = Excellent/Like Very Much
        
        Record the score for each attribute and the total score in the table. Write down any specific comments (e.g., "spicy ginger note", "slightly bitter aftertaste").
      - Appearance: Observe color, clarity, gloss, foam, etc.
      - Perceive the texture (smooth, thick, carbonation, crunchiness) and aftertaste.