Description methods of organoleptic analysis evaluating cheese quality
https://doi.org/10.47612/2073-4794-2020-13-4(50)-6-14
Abstract
Improving the quality and competitiveness of domestic food products is impossible without the development and improvement of the methodology and practice of organoleptic analysis. Cheese has a complex taste and aromatic profile which is formed during prolonged ripening of the product under the influence of a number of factors. So should be conducted an organoleptic assessment of its quality using descriptor methods. The basic approaches and methodology of descriptor studies are discussed in the article, the basic sensory vocabulary for organoleptic evaluation of cheese, descriptor panels of cheese texture and its quantitative assessment are developed.
About the Authors
М. R. Mardar
Odessa national academy of food technologies
Ukraine
Ukraine
Mardar Marina R. — Doctor of Sciences (Dr. Hab.) in Engineering, Professor.
112 Kanatna Str., Odessa 65039H. A. Davidova
Belarusian State Institute for Advanced Studies and Retraining of Personnel in Standardization, Metrology and Quality Management, Education institution
Belarus
Belarus
Davidova Elena А. — Ph.D. (Engineering).
3 Melesha Str., Minsk 3220000
A. N. Lilishentseva
Belarusian state economic university, Education institution
Belarus
Belarus
Lilishentseva Anna N. — Ph.D. (Engineering).
26 Partizanski Ave., Minsk 220070
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Review
For citations:
Mardar М.R., Davidova H.A., Lilishentseva A.N. Description methods of organoleptic analysis evaluating cheese quality. Food Industry: Science and Technology. 2020;13(4):6-14. (In Russ.) https://doi.org/10.47612/2073-4794-2020-13-4(50)-6-14
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