Sensory analysis, carried out with the help of the senses, is one of the most ancient and widespread ways to determine the quality of food products. Today's laboratory methods of organoleptic evaluation of product quality are more complex and time-consuming, but at the same time they allow characterizing many particular features of the product. They contribute to the overall evaluation of the quality of products objectively and relatively quickly.
Sensor control, carried out at individual stages of production, makes it possible to purposefully and promptly correct them. When properly organized, the organoleptic method of evaluating goods surpasses a number of instrumental measurements in its sensitivity. Errors can only occur if the rules for selecting an expert group are violated and an unprofessional approach is used.
The essence of the method
Organoleptic methods are used for a comprehensive assessment of indicators characterizing the nutritional value of both raw materials and finished products using the senses: touch, sight, taste, and smell. The main advantage of the organoleptic method is the ability to get an idea of the properties of food products in a short time.
Performance of sensory evaluation of products is carried out in accordance with the sequence of perception familiar to the body. So, first, a visual assessment of the appearance of the product, its shape and color is performed. After that, the sense of smell is included in the organoleptic evaluation method. And only at the final stage are the taste sensations from this and that food product characterized - the very taste, texture and juiciness.
To quantify the results, organoleptic methods for assessing the quality of goods use a point system. In the methods of performing sensory analysis of any product, each quality indicator is assigned a certain number of points. Thus, when assessing the quality of meat products, five-point and nine-point scales are used. Therefore, each indicator in them has 5 or 9 degrees of quality.
History of the development of science
Organoleptics as an independent discipline began to take shape in the second half of the twentieth century. Of paramount importance in the implementation of sensory analysis is the professionalism of an expert taster, who must be proficient in modern methods of organoleptic testing of food products. The need to select tasters according to psychotechnical characteristics was first substantiated as early as 1933 by Professor V. S. Gruner, who worked at the department of commodity science at the Moscow Institute of National Economy. But the first expert selection methods were developed in the USA.
A special role in these developments is assigned to the principles of selecting tasters for the method of organoleptic examination, which are based on the increased sensory abilities of people. So, in 1957, D. E. Tilgner introduced the concept of a sensory minimum, which experts must comply with. He is also the author of the first scientific work on this topic, published in the USSR in Russian.
The most active domestic developments on methods of organoleptic evaluation of goods were carried out in 1970-1980:
- Solntseva G. L. supervised the creation of a methodology for selecting tasters suitable for the meat processing industry.
- Safronova T. M. developed expert testing programs for the fishing industry.
- Chebotarev A. I. led the development of methods for training and selection of tasters in the dairy industry.
- Puchkova L. I. improved the methods of organoleptic analysis of bakery products.
Features of the method
Under the organoleptic evaluation is understood a set of numerous operations, including the selection of specific organoleptic indicators suitable for evaluating a given product, the evaluation of these indicators, and also the comparison of their values with the base ones. Usuallyorganoleptic indicators are analyzed in the following sequence: appearance, color, smell, texture, taste.
Evaluation of the appearance includes determining the shape, nature of the surface, uniformity in size of the units of the product or commodity. The appearance, determined by the organoleptic method, is a complex characteristic, including a number of individual indicators such as geometric shape, color and surface condition. Some types of products require the addition of a complex indicator "appearance" with specific ones, for example, the state of the container or packaging, the freshness of the product, the characteristics of individual components. So, when assessing the appearance of frozen fish, the thickness and condition of the glaze are also evaluated, and when analyzing pickled vegetables, the transparency of the brine is checked, etc.
The color purity of many foods is an indicator of their contamination with impurities, which serves as a criterion for the commercial grade of products such as flour, starch and table s alt. With the organoleptic method for determining color, it is necessary to take into account the color contrast, which manifests itself in the fact that a particular color visually brightens on a dark background, and darkens on a light one. For an adequate assessment of the samples, it is necessary to compare the actual color values with the standard on the same background.
When analyzing the odor, it is required to determine the typical aroma, the harmony of odors, and to establish the presence of odors that are foreign to the product. Terms such as "aroma" and "bouquet" are often used. The first is due to aromatic substances in the composition of the feedstock, and the second isthe result of a combination of aromatic compounds added or formed during the production of products. For example, juices, frozen fruits and vegetables are characterized by the term "aroma"; but mature cheeses and wines - the term "bouquet".
Determination of the consistency of products by the organoleptic method according to GOST is carried out using the following methods: pressing, pressing, piercing, cutting, smearing.
Taste analysis characterizes not only the basic taste sensations (sweet, sour, s alty, bitter), but also sharpness and burning, tenderness, astringency, etc. In addition, the presence of foreign flavors that are not characteristic of this product is evaluated. The taste of most foods is judged in conjunction with their aroma. They should be in harmony.
Classification of features to be assessed
The group of ergonomic indicators of food products characterizes the relationship between the product, the consumer and the environment.
| Name of indicators | Characteristics of indicators |
| Hygienic | Show whether the product complies with he alth regulations. |
| Anthropometric | Evaluate the goods in relation to human parameters - whether it is convenient to transport, store and use the product by the consumer. They influence the packaging of goods, the choice of shapes and sizes of the product. |
| Physiological | Characterize the product in terms of body needshuman. |
| Psychophysiological | Assess the organoleptic perception of the product along with its emotional value (for example, the quality of the presentation). |
Aesthetic quality indicators, determined by the organoleptic method, are the presentation, composition, perfection of execution, individual characteristics of the product. Not only the artistic expressiveness of the packaging or label, its correlation with the name of the product, but also compliance with consumer preferences is evaluated.
Unification and standardization of goods characterize the continuity of a new product, which serves as a guarantee of its quality and a reflection of technical excellence. Organoleptic methods determine the varieties of standard products, differentiate them by quality, evaluate consumer loy alty.
With the help of environmental indicators characterize the level of harmful effects of products on the environment during their storage or use.
Indicators of the purpose of a product or commodity give an assessment of its social significance, as well as the target function.
| Social Purpose Indicators | Indicators of functional purpose |
|
1. The expediency of production for society. Is there an unsatisfied demand among the population for a particular type of product. 2. social targeting. Which consumer groups is this product intended for (for example, baby or diet food). 3. Compliance with the optimal assortment. 4. Obsolescence. Is the demand for a similar group of goods reduced. 5. Associated social effect. Is production oriented to new consumer demands. |
1. Versatility of application. The more areas of application of the product, the more popular it will be among the population. 2. Compliance with the performance of the main function (usefulness of the product). |
Evaluation of catering products
The organoleptic method for assessing the quality of catering products involves conducting the necessary analyzes directly at the enterprise. The location of the sensory assessment is determined by the management of the enterprise, but the conditions must comply with regulatory requirements. It is performed by employees of the enterprise who do not have any medical contraindications or restrictions, have the skills to evaluate products, and also know the quality criteria. During the organoleptic examination, tableware, cutlery and kitchen utensils are used. Each taster should carry neutralizing products that restore taste as well as olfactory sensitivity. These include wheat white bread, unleavened dry biscuits, ground coffee or beans, drinking water.
The organoleptic method in this case is designed to control the quality of mass-produced products produced by a public catering enterprise. It consists in makingquality rating of the provided product samples. Detailed sensor specifications are set for each parameter. Rating assessment of indicators is carried out using a five-point scale.
Sampling and preparation
Requirements for sampling a particular type of catering products are somewhat different from each other and are determined by the relevant regulatory documents. So, samples of flour confectionery products are taken, guided by GOST 5904.
Evaluation of the quality of products by the organoleptic method is carried out for each batch immediately after its manufacture and before sale. The number of tasters determines the number of test portions. It should be noted that with a large assortment of dishes, they are evaluated in ascending order of the intensity of organoleptic properties. Thus, first they try fresher products, then - with brighter taste and aroma, and only at the end of the list they put sweet dishes. Returns to tasting previous samples are not allowed.
During the assessment, the temperature of each type of catering product should be similar to that which will be when it is sold.
Evaluation procedure
The set of characteristics for determining quality indicators by the organoleptic method of each type of product is determined by the management of the enterprise. For some groups of dishes, the number of estimated indicators can be reduced or increased. For example, sometimes it is required to evaluate the type of dish in the section, its design, shape preservation incooking process, etc.
| Rating | Characteristic |
| 5 points | No flaws. The indicators fully comply with the requirements of technical and regulatory documents. |
| 4 points | There are minor easily fixable flaws. For example, uneven cutting, characteristic but mild taste, etc. |
| 3 points | There are significant flaws, but the dish is marketable. Even if the minimum score of 3 points is given to only one indicator (for example, taste), the overall score of the product will be 3. |
| 2 points | There are significant defects. These include loss of shape, undercooking or burntness, overs alting, foreign flavors, etc. |
Texture evaluation
Checking the consistency of products can be done in several ways provided by the organoleptic method. These are the following tricks:
- Visual, when you can estimate the viscosity of a liquid when it is poured, or the thickness of the sauce when stirring it with a spoon.
- Visual and tactile, when the evaluation is made by touching the product with a knife (or fork), as well as by pressing, pressing, piercing, cutting and smearing products.
- Tactile, when evaluation occurs directly in the mouth while chewing.
Smell rating
The odor assessment in the course of the organoleptic method of analysis according to GOST is carried out according to the followingalgorithm:
- A deep breath is taken.
- Hold your breath for 2-3 seconds.
- Exhaling trapped air.
This technique allows you to establish the typical flavor for a particular dish, evaluate the quality of some characteristics of the smell separately, and also determine the presence of foreign odors.
If the product has a dense texture (meat or fish), it is necessary to take a "test with a needle". To do this, a wooden needle is inserted deep into the product, and then removed and the smell is immediately evaluated.
Taste rating
The method of organoleptic taste assessment involves placing a test portion in the oral cavity with thorough chewing and subsequent establishment of the typical taste, analysis of the quality of individual characteristics, as well as the determination of foreign flavors.
| Products | Evaluation Methodology |
| Soups |
First, the assessment is carried out without the addition of sour cream and the liquid part is tasted. Next, the composition of the dense part is compared with the recipe. All components are examined separately for the consistency of products, taste, cut shape. Next, they try a dish flavored with sour cream (if it is in the recipe). Assessing clear soups involves analyzing the appearance of the broth. Puree soup evaluation focuses on its consistency, therefore, density, viscosity, color, uniformity, and whether dense particles are present are carefully analyzed. |
| Sauces | Consistencysauces are analyzed by pouring them in a thin stream and testing for taste. The color, smell and composition of the sauce are also evaluated. |
| Second, cold and sweet dishes | Initially, the appearance of such dishes and semi-finished products is evaluated, and then they are cut into portions for tasting. |
| Boiled and fried vegetables | At the first stage, an assessment of the appearance is carried out, including the form of cutting components. After that, the texture, taste and smell are analyzed. |
| Stewed and baked vegetables | The vegetables themselves are tested for key indicators separately from the sauce. After examining all the characteristics of the dish, the whole dish is tasted. |
| Dishes of cereals and pasta | Cereal porridge should be spread in a thin layer along the bottom of the dish and check for foreign inclusions or lumps. Pasta dishes are additionally checked for overcooking and stickiness. |
| Fish dishes | The main criterion in evaluating fish dishes is the correct cutting, as well as compliance with the recipe. They also pay special attention to their texture, presence and type of breading, smell and taste. |
| Meat and poultry dishes | Evaluation is carried out not only for dishes as a whole, but also separately for each type of meat product. At the same time, attention is paid to the condition of the surface, cutting, breading. The degree of readiness is also assessed by needle puncture and incision. Next, smell and taste are controlled. If the recipe provides for sauce, then it is analyzed separately. |
| Cold dishes, salads andsnacks | Cutting and consistency are extremely important in cold dishes and salads. Taste and aroma are also tested. |
| Desserts |
Desserts are evaluated according to the requirements for their groups. If we are talking about mousses and creams, then at the first stage, the state of their surface is determined, the cut or fracture is evaluated, as well as the color. Among other things, the ability of such dishes to maintain their shape is important. Next, the texture, taste and smell are checked. When checking sweet hot dishes such as soufflés and puddings, first check the appearance, the state of the cut, and only then the taste and aroma. |
| Pastry | First, the appearance is examined by analyzing the surface of the dough, the color and condition of the crust, the shape of the product. Next, the ratio of the dough and the filling is checked, then the taste and aroma. |
| Confectionery and bakery products | The appearance is checked by analyzing the surface, color and condition of the crust, thickness and shape of the product. Next, the crumb is checked for porosity, elasticity and freshness. Lastly, the taste and aroma of the entire product is evaluated. |
Disadvantages of the organoleptic method
Despite the fact that sensory methods for analyzing the quality of goods and products have undeniable advantages, they also have certain disadvantages. These include:
- The need for preparatory activities requiring coordinated worktrained personnel to avoid biased results.
- Possibility of subjective errors due to incorrect interpretation of taste sensations or unprofessional taster.
- Possibility of skipping products with unacceptable taste values due to incorrect frequency of sensory analysis at the factory.
