Sensory analysis

• Organoleptic and sensory analyses of chosen product groups:

Organoleptic analysis1:

Foodstuffs - Food
(descriptive method)

A  PN/I-21/LF
A  PN-ISO 6658 :1998

Ready made products (confections).
(descriptive method)

A  PN-A-82107:1996

 

Sensory analysis2:

Foodstuffs - Food
(descriptive method)

A  PN/I-21/LF
A  PN-ISO 6658 :1998

Foodstuffs - Food
(random sampling)

A  PN/I-21/LF
A  PN-ISO 6658 :1998

Foodstuffs - Food
(Quantitative descriptive analysis and sensory profiling tests)

A  PN/I-21/LF
A  PN-ISO 6658 :1998
A  PN-ISO 6564 :1999
A  PN-ISO 11036 :1999

Meat preserves. Tinned meat.
(descriptive method)

A  PN-A-82056 :1985

Meat preserves. Cold meats.
(descriptive method)

A  PN-A-82062:1988

Food concentrates
(descriptive and random sampling methods)

A  PN-A-79011-2:1998 +
Az2 :2008

Confectionery products.
(random sampling)

A  PN-A-88032:1998 +
Ap1 :2001

Bakery products and half-products.
(random sampling)

A  PN-A-74252:1998

Margarines
(random sampling)

PN-A-86936:1997

Refined oils and fats
(random sampling)

PN-A-86935:1996

Butter
(descriptive method)

IDF 99 C :1997 and EC Directive (WE) no. 273/2008

Bakery products
(descriptive method)

PN-A-74108 :1996

Potato preserves
(descriptive method)

PN-A-74702-1 :1998

Tinned fish.
(descriptive method)

PN-92/A-86732 pkt. 2.3.4.

Pasta.
(descriptive method)

PN-93-A-74130

Dairy products
(random sampling)

IDF 99 C :1997

Tea
(descriptive method)

PN

Juices
(descriptive method)

PN

Flours and grits
(descriptive method)

PN-64/A – 74013 pkt. 2.1.2.3.2.4.

Crisps
(descriptive method)

PN-A-76100 :2009

A – accredited method
1) - organoleptic assessment (three chosen assessors)
2) - sensory assessment (five chosen assessors)

 

• Shelf life tests and the analysis of changes in a product Turing storage

  1. Organoleptic assessment
  2. Quantitative descriptive analysis

 

• Characteristics and quality analysis and product comparison

  1. organoleptic assessment
  2. sensory profiling
  3. quantitative descriptive analysis
  4. scaling method including random sampling
  5. differential method – triangular and even
  6. preference tests using the Hedonic scale

 

 

Sensory analysis of cosmetics:


COSMETICS-creams

Random sampling (adherence,  consistency, homogeneity, rennet effect, diffusion, absorption, stickiness, greasiness, smoothing)

Random sampling

Hedonic analysis – level of acceptance of a given product by consumers

Hedonic scale

Quality comparative analysis – analysis of a product in relation to model emulsion (reference point provided by a client)

Comparative evaluation to standard model

 

 

Sensory analysis of packages:


Packages:
(paper and cardboard designed for food packaging and coming into contact with food in other ways)

Odour

PN-EN 1230-1:2004

Unknown taste (defect)

PN-EN 1230-2:2004

Packages:
(for direct contact with food)

Transmission of taste and smell through a packaging during storage of food:
Taste
Smell

PN-O-79114:1987
ISO 13302:2003

 

 

Sensory analysis of water:
Taste evaluation TFN and smell evaluation TON using the quantitative method according to A PN-EN1622/I-05/LF conducted as an element of drinking water quality assessment. Sensory analysis of water allows for easy and quick assessment of its quality and the unacceptable taste and smell proves an existence of organic or non-organic compounds.
 
 

          

          



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