Requirements of organoleptic analysis

During the sensory analysis of the quality of catering products must comply with certain requirements, including to the premises, instruments and materials, and skilled in the sensory analysis.

2.1. Requirements for premises

In the laboratory, sensory analysis should be performed in a specially equipped room, which should provide an optimal environment for the analysis, including:

• The average floor area should be 13-20 m2 (depending on the number of concurrent evaluators);

• have a constant temperature of +18-20 ° C and relative humidity - 70-75%, because of the taste sensibility decreases at temperatures higher than P6 ° C for sour and bitter tastes and at a temperature below 15 ° C with respect to the salty taste;

• be isolated from the other smells that can enter from an adjacent room and outside, as well as noise and other factors, distracting appraiser during sensory analysis.

The room to the extent possible should be located in the north side of the building. The room should be well and evenly lit, lighting can be natural and artificial. Artificial light should not change the natural color of the product, which is especially important in the detection of different shades of color. Regardless of daylight room should have ceiling fluorescent lighting, well lit in the range of 100-200 lux.

To ensure uniform, diffused light walls should be white, cream or light gray.

In catering for the sensory analysis should use the room (cabinet) foreman, staff room or in some cases - a cold shop.

2.2. Required tools and materials

To carry out organoleptic analysis must be used: Cook needle, spoon, stainless steel sampling soups, knives, forks, stainless steel sampling dishes with dense texture, a kettle with boiling water for rinsing devices; plates or dishes for sampling, for dippers sampling of boilers; glasses of iced tea (black, baikhovi) or water and the bread of wheat flour, the 1^st or 2^nd grade; pad and pencil to take notes.

2.3. Requirements to specialists

Sensory analysis of catering products should implement professionally trained experts with specific skills who know how to conduct sensory analysis and quality assessment system, including specialists food laboratories and staff catering services Members of quality control.

In order to get a more accurate analysis of the sensory assessors products should be tested on the touch sensibility, that is, ability to perceive the external momentum through the senses.

Check touch sensibility appraisers must be conducted annually by the Professional Development Center for Coordination and geographically-sectoral health and food technology laboratories of national, territorial or regional level.

When checking the sensor sensibility conducting the test:

• to "taste blindness" - the ability to recognize the definition of the main types of taste - sweet, salty, sour and bitter;

• taste threshold - to assess the ability to perceive the smallest organ of taste intensity pulses;

• threshold intensity difference of taste - the ability of the definition of taste perceive minimal, but noticeable perceived difference of intensity between the two pulses of the same kind;

• the ability to recognize specific odors - to determine the sensitivity of smell;

• threshold intensity difference smell - olfactory identification ability to distinguish the difference in the intensity of the odor;

• to blindness - definition of ability to distinguish the difference in color

Refractometry

Objective: To examine the device, the operating principles of refractometer master refractometric method of quality control of food, build skills use of refractometric methods for quality controlfood products.

Necessary chemicals and glassware:

distilled water, alcohol, glass rods, tubes stoppered, graduated pipettes 10sm³, pear rubber,conical flasks 100sm³.

Instruments: universal laboratory refractometer РПЛ-3, refractometer ИРФ 454-Б2М.

Refractometric analysis is widely used in the study foods such as fats, tomato products, jam, jam, juices, etc. Refractometric analysis is based on measuring the rate refraction (refraction) of substances which are judged on the nature of substance, its purity or content in the solutions.

Refraction - the phenomenon of refraction of the light beam at the interface two media of different optical density. The phenomenon of refraction, or the refraction of the light beam, there is at the boundary between two media, if media have different densities.

Refractometry - is the measurement of light refraction. Quantitatively refraction estimated from the corner or the index of refraction of light.

Refractometric method of analysis - a method that is based on depending on the angle and refractive index of the composition of the system, because each system is different specific optical density. Refractometry is based on the measurement of relative performancerefractive index materials.