3 Food Attributes

Food attributes viz.
colour, texture, Lecture No P- AP e-: 03

flavour, Issue No
Poshadri e-Coaching nutritive value and consumer Revision
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Issue Date 22/11/12
FOOD ATTRIBUTES
1. The principal uses of sensory techniques are in quality control, product development, and
research. They find application not only in characterization and evaluation of foods and
beverages, but also in other fields such as environmental odors, personal hygiene products,
diagnosis of illnesses, testing of pure chemicals, etc.
2. The primary function of sensory testing is to conduct valid and reliable tests, which provide
data on which sound decisions can be made.
3. Tasters, as measuring instruments, are (1) quite variable over time; (2) very variable among
themselves; and (3) very prone to bias. To account adequately for these requires (1) that
measurements be repeated; (2) that enough subjects (often 20 to 50) are made available so that
verdicts are representative; and (3) that the sensory analyst respects the many rules and pitfalls
which govern panel attitudes
4. Subjects vary innately in sensitivity by a factor of 2 to 10 or more and should not be
interchanged halfway through a project.
5. The chain of sensory perception — When sensory analysts study the relationship between a
given physical stimulus and the subject’s response, the outcome is often regarded as a one-step
process. In fact there are at least three steps in the process.
6. The stimulus hits the sense organ and is converted to a nerve signal which travels to the brain.
With previous experiences in memory, the brain then interprets, organizes, and integrates the
incoming sensations into perceptions. Lastly, a response is formulated based on the subject’s
perceptions.
7. Erhardt (1978) divides the role of the sensory analyst into the following seven practical tasks:
1. Determine the project objective— Defining the needs of the project leader is the most
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Food attributes viz. colour, texture, Lecture No P- AP e-: 03
flavour, Issue No
Issue Date 22/11/12
important requirement for conducting the right test. Were the samples submitted as a
product improvement, to permit cost reduction or ingredient substitution, or as a match
of a competitor’s product? Is one sample expected to be similar or different from others,
preferred or at parity, variable in one or more attributes?
2. Determine the test objective— Once the objective of the project can be clearly stated,
the sensory analyst and the project leader can determine the test objective: overall
difference, attribute difference, relative preference, acceptability, etc.
3. Screen the samples — During the discussion of project and test objectives the sensory
analyst should examine all of the sensory properties of the samples to be tested. This
enables the sensory analyst to use test methods which take into account any sensory
biases introduced by the samples.
4. Design the test— After defining the project and test objectives and screening the
samples, the sensory analyst can proceed to design the test.
5. Conduct the test — Even when technicians are used to carry out the test, the sensory
analyst is responsible for ensuring that all the requirements of the test design are met.
6. Analyze the data — As the procedure for analysis of the data was determined at the test
design stage, the necessary expertise and statistical programs, if used, will be ready to
begin data analysis as soon as the study is completed. The data should be analyzed for
the main treatment effect (test objective) as well as other test variables, such as order of
presentation, time of day, different days, and/or subject variables such as age, sex,
geographic area.
7. Interpret and report results— The initial clear statement of the project and test
objectives will enable the sensory analyst to review the results, express them in terms of

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the stated objectives, and make any recommendations for action that may be warranted.
8. Sensory Attributes
• Appearance
• Odor/aroma/fragrance
• Consistency and texture
• Flavor (aromatics, chemical feelings, taste)
9. General appearance characteristics are listed below, and an example of the description of
appearance
Color: A phenomenon that involves both physical and psychological components: the
perception by the visual system of light of wavelengths 400 to 500 nm (blue), 500 to 600
nm (green and yellow), and 600 to 800 nm (red), commonly expressed in terms of the
hue, value, and chroma of the Munsell color system. The evenness of color as opposed
to uneven or blotchy appearance is important. Deterioration of food is often accompanied
by a color change.
Size and shape: Length, thickness, width, particle size, geometric shape (square, circular, etc.),
distribution of pieces, e.g., of vegetables, pasta, prepared foods, etc.; size and shape as
indications of defects.
Surface texture: The dullness or shininess of a surface, the roughness vs. evenness; does the
surface appear wet or dry, soft or hard, crisp or tough?
Clarity: The haze or opacity of transparent liquids or solids, the presence or absence of
particles of visible size.
Carbonation: For carbonated beverages, the degree of effervescence observed on pouring.
10. The odor of a product is detected when its volatiles enter the nasal passage and are perceived by

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the olfactory system. We talk of odor when the volatiles are sniffed through the nose
(voluntarily or otherwise).
11. Aroma is the odor of a food product, and fragrance is the odor of a perfume or cosmetic.
12. Aromatics are the volatiles perceived by the olfactory system from a substance in the mouth.
13. The amount of volatiles that escape from a product is affected by the temperature and by the
nature of the compounds. The vapor pressure of a substance increases exponentially with
temperature according to the following formula:
log p = –0.05223a/T + b
where p is the vapor pressure in mmHg, T is the absolute temperature (T = t°C + 273.1),
and a and b are substance constants
14. Volatility is also influenced by the condition of a surface: at a given temperature, more volatiles
escape from a soft, porous, and humid surface than from a hard, smooth, and dry one.
15. Many odors are released only when an enzymic reaction takes place at a freshly cut surface
(e.g., the smell of an onion).
16. Odorous molecules must be transmitted by a gas, which can be the atmosphere, water vapor, or
an industrial gas, and the intensity of the perceived odor is determined by the proportion of such
gas which comes into contact with the observer’s olfactory receptors.
17. The field of odor is very wide; according to Harper (1972) some 17,000 odorous compounds are
known, and a good perfumer can differentiate 150 to 200 odorous qualities. Many terms may be
ascribed to a single compound (thymol = herb-like, green, rubber-like), and a single term may
be associated with many compounds (lemon = α-pinene, β-pinene, α-limonene, β-ocimene,
citral, citronellal, linalool, α-terpineol, etc.).
18. “Viscosity” refers to the rate of flow of liquids under some force, such as gravity. It can be

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accurately measured and varies from a low of approximately 1 cP (centipoise) for water or beer
to 1000s of cP for jelly-like products.
19. Texture can be defined as the sensory manifestation of the structure or inner makeup of
products in terms of their:
• Reaction to stress, measured as mechanical properties (such as hardness/firmness,
adhesiveness, cohesiveness, gumminess, springiness/resilience, viscosity) by the
kinesthetic sense in the muscles of the hand, fingers, tongue, jaw, or lips
20. Tactile feel properties, measured as geometrical particles (grainy, gritty, crystalline, flaky) or
moisture properties (wetness, oiliness, moistness, dryness) by the tactile nerves in the surface of the
skin of the hand, lips, or tongue.
21. The Components of Texture
Mechanical Properties: reaction to stress, measured kinesthetically

Hardness: force to attain a given deformation
Foods Skincare Fabrics
Firmness (compression) Force to compress Force to compress
Hardness (bite) Force to spread Force to stretch
Cohesiveness: degree to which sample deforms (rather than ruptures)
Cohesive Cohesive Stiffiness
Chewy Short
Fracturable (crispy/crunchy)
Viscosity Viscosity
Adhesiveness: force required to remove sample from a given surface
Sticky (tooth/Palate) Tracky Fabric/fabric friction
Tooth pack Drag Hand friction

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Denseness: compactness of cross-section

Dense/Heavy Dense/heavy Fullness/flimsy
Airy/Puffy/light Airy/light
Springiness: rate of return to original shape after some deformation
Springy/rubbery Springy Resilient (tensile and
compression)
Cushy (compression)
Geometrical Properties: perception of particles (size, shape, orientation) measured by tactile
means
Smoothness: absence of all particles
Gritty: small, hard particles
Grainy: small particles
Chalky/powdery: fine particles (film)
Fibrous: long, stringy particles (fuzzy fabric)
Lumpy/bumpy: large, even pieces or protrusions
Moisture Properties: perception of water, oil, fat, measured by tactile means
Juicy Wets down Moisture release
Oily: amount of liquid fat
Greasy: amount of solid fat
Noise Properties
Pitch: frequency of sound
Crispy Squeak Crisp
Crunchy Crackle
Squeak Squeak
Loudness: intensity of sound
Persistence: endurance of sound over time
Source of Table: Morten Meilgaard (1999). Sensory Evaluation Techniques, III rd edition, CRC Press LLC, 2000

flavour, Issue No
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N.W. Corporate Blvd., Boca Raton, Florida
22. Flavor: The impressions perceived via the chemical senses from a product in the mouth
(as the sum of perceptions resulting from stimulation of the sense ends that are grouped together
at the entrance of the alimentary and respiratory tracts). Flavour can be defined in the following
manner also,
• The aromatics, i.e., olfactory perceptions caused by volatile substances released from a
product in the mouth via the posterior nares
• The tastes, i.e., gustatory perceptions (salty, sweet, sour, bitter) caused by soluble
substances in the mouth
• The chemical feeling factors, which stimulate nerve ends in the soft membranes of the
buccal and nasal cavities (astringency, spice heat, cooling, bite, metallic flavor, umami
taste)
23. Some aspects of color perception which must be considered in sensory testing are:
• Subjects often give consistent responses about an object color even when filters are used
to mask differences (perhaps because the filters mask hues but not always brightness
and chroma).
• Subjects are influenced by adjoining or background color and the relative sizes of areas
of contrasting color; blotchy appearance, as distinct from an even distribution of color,
affects perception.
• The gloss and texture of a surface also affect perception of color.
• Color vision differs among subjects; degrees of color blindness exist, e.g., inability to
distinguish red and orange, or blue and green; exceptional color sensitivity also exists,

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allowing certain subjects to discern visual differences which the panel leader cannot see.
24. Touch: The group of perceptions generally described as the sense of touch can be divided into
“somesthesis” (tactile sense, skin feel) and “kinesthesis” (deep pressure sense or
proprioception), both of which sense variations in physical pressure.
25. Kinesthetic perceptions corresponding to the mechanical movement of muscles (heaviness,
hardness, stickiness, etc.) result from stress exerted by muscles of the hand, jaw, or tongue and
the sensation of the resulting strain (compression, shear, rupture) within the sample being
handled, masticated, etc.
26. The surface sensitivity of the lips, tongue, face, and hands is much greater than that of other
areas of the body, resulting in ease of detection of small force differences, particle size
differences, and thermal and chemical differences from hand and oral manipulation of products.
27. Airborne odorants are sensed by the olfactory epithelium which is located in the roof of the
nasal cavity.
28. Odorant molecules are sensed by the millions of tiny, hair-like cilia which cover the epithelium,
by a mechanism which is one of the unsolved mysteries of science.
29. Gustation is a chemical sense. It involves the detection of stimuli dissolved in water, oil, or
saliva by the taste buds which are located primarily on the surface of the tongue as well as in
the mucosa of the palate and areas of the throat.
30. Flavor is the combined effects of the:
• Aromatics
• Tastes
• Chemical feelings
31. Basic tastes

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1. Sweet (Tip of the tongue (Anterior of the tongue)): The taste stimulated by sucrose
and other sugars, such as fructose, glucose, etc., and by other sweet substances such as
saccharin, Aspartame, and Acesulfam K.
2. Sour (Lateral portions (edges of the tongue)): The taste stimulated by acids, such as
citric, malic, phosphoric, etc.
3. Salty (Lateral portions (edges of the tongue)) : The taste stimulated by sodium salts,
such as sodium chloride and sodium glutamate, and in part by other salts, such as
potassium chloride.
4. Bitter (back of the tongue (Posterior)) : The taste stimulated by substances such as
quinine, caffeine, and hop bitters.
5. Umami: The taste stimulated by substances such as MSG, I+G, HVP, Yeast extracts, etc.
32. Chemical feeling factors: Those characteristics which are the response of tactile nerves to
chemical stimuli.
1. Astringency: The shrinking or puckering of the tongue surface caused by substances
such as tannins or alum.
2. Heat: The burning sensation in the mouth caused by certain substances such as
capsaicin from red or piperine from black peppers; mild heat or warmth is caused by
some brown spices.
3. Cooling: The cool sensation in the mouth or nose produced by substances such as
menthol and mints.
33. Terms Used to Describe Semisolid Oral Texture
1. Slipperiness: The amount in which the product slides across the tongue.

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2. Firmness: The force required to compress between tongue and palate.

3. Cohesiveness: The amount the sample deforms rather than shears/cuts.
4. Springiness: Degree to which sample returns to original shape after a certain time
(rubberiness) period.
34. The relationship between the wavelength of light and its colour.
Colour Wavelength (nm) Complementary color
Violet 400 Yellow
Blue 450 Orange
Green 500 Red
Yellow 550 Violet
Orange 600 Blue
Red 650 Green
The visible spectrum. Light of the wavelength shown appears as the colour shown in the left-hand
column when it enters the eye. Substances that absorb light of that wavelength appear to be the colour
shown in the right hand column. For example, the yellow carotenoid pigments strongly absorb light in
the purple/blue region (420-480 nm). We describe the response of the human eye to the mixture of all the
other visible wavelengths that the carotenoids do not absorb (480-800 nm) as yellow or orange.
Source: J. B. Hutchings, ‘Food Colour and Appearance’, Blackie, London, 1994.
35. The Hunter L, a, b system is based on the concept of a colour space with the colour defined by
three co-ordinates. The vertical co-ordinate (L) runs from L = 0 (black) through grey to L = 100
(white). The horizontal co-ordinate (a) runs from -a (green) through grey to +a (red). The
other horizontal co-ordinate (b) runs from -b (blue) to +b (yellow).
36. The Munsell system: describes colour in terms of the three attributes of hue, value, and chroma,
Five basic hues are distributed around the circumference of a circle. The vertical axis of the
circle defines the value or lightness from black below the circle, through grey at the centre, to

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white above the circle.

37. Pungency is the essential characteristic of a number of important spices, but it is also found in
many members of the family Cruciferae.
38. The active components in Capsicum species are known as capsaicinoids, capsaicin and
dihydrocapsaicin (which has a fully saturated side chain) being the most abundant and the most
pungent.
Consumer Attitudes and Perceptions
39. Evaluation of Sensory quality has been defined as “a scientific discipline used to evoke,
measure, analyze and interpret reaction to those characteristics of foods and materials as they
are perceived by senses of sight, taste, touch and hearing.”
40. Applications of sensory evaluation
• New product development
• Product improvement/process changes/cost reduction
• Quality control
• Storage stability studies
• Product grading or rating
41. The basic steps to perform the sensory analysis are:
• Selection of the proper panel;

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• Maintaining suitable environmental conditions and use of standard equipment for the
test:
• Obtaining representative samples;
• Preparation and presentation of samples for evaluation in manner that ensures the uni-
formity and representation of samples; and
• Selection of the proper methods and statistical techniques.
• The basic tastes are sour, sweet, bitter, salt and umami.
42. The panelists particularly for the trained and Discriminative and communicate (D&C) panels
should have the following qualifications:
1. Sound health without any defects affecting sensory perception

2. Average sensitivity
3. Capability of independent judgment
4. Ability to concentrate, train and learn
5. Intellectual curiosity and interest in quality evaluation work
6. Willingness to spend time in evaluation and submission to periodic tests
7. from pre-judies in respect of a particular food product and
8. Food enthusiast having the liking for trying different types of foods
43. Sensitivity Threshold Test
Procedure for preparing Threshold test solution

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Sweet solution (34.23 g of sucrose/1 lit)
Sour solution 21.05 g of CA/1 lit)

Solution no.
Molarity
Molarity
Bitter solution
Salty solution
(5.845 Nacl g/1 lit)
19.41 g of caffeine 1 lit)

1 0.0001 2 2 0.00005 0.5 0.5
2 0.0004 4 4 0.0001 1 1
3 0.0008 8 8 0.0002 2 2
4 0.0016 16 16 0.0004 4 4
5 0.0032 32 32 0.0006 6 6
6 0.0064 64 64 0.0008 8 8

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7 0.0128 128 128 0.0010 10 10
8 0.00256 256 256 0.0012 12 12
9 0.0512 2.994 g/lit 17.526 g/lit 0.0014 14 14
10 0.1024 5.988 g/lit 35.052 g/lit 0.0016 16 16
11 0.2048 11.976 g/lit 70.103 g/lit 0.0032 32 32
12 0.4096 23.953 g/lit 140.206 g/lit 0.0064 64 64
44. Food habits have changed due to a variety of factors, including changing taste preferences,
lifestyle and convenience factors, attitudes and perceptions about diet and health, advances in
technology that influence food quality and availability, and economic factors.
45. Taste, nutrition, and convenience are the driving forces in today’s market. Safety,
wholesomeness, and even social issues also influence today’s consumers.
46. The following factors influence the consumer attitude and perceptions
• Demographic influences on food selection
• Household size
• Income
• Ethnicity
• Age
• Region of the Country
47. Attitudinal influences that impact perceptions of quality: In the late 1980s, the Food

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Marketing Institute identified 10 trends in consumer attitudes, consistent with other

observations, that are likely to continue for several years and to affect quality perception.
1. Neotraditionalism: This trend is associated with a desire for premium-quality
products and a willingness to pay more to obtain them. It is reflected in the increased
demand for gourmet foods, such as gourmet coffee, specialty cheeses, and premium-
quality fruits and vegetables.
2. Adventure: The trend for adventure expresses itself in a desire for variety, new
tastes, and new foods. With increased income, consumers seek more variety in the
goods they purchase.
3. Individualism: An individualistic lifestyle allows people to make statements about
themselves and their beliefs through their product choices. The microwave oven has
fostered individualism by allowing each family member to easily prepare a snack or
meal independent of others.
4. Indulgence: The trend toward indulgent self-gratification is consistent with the trend
toward neotraditionalism, adventure, and individualism. It is driven by a large
number of working adults who have little leisure time and who feel they have earned
the right to indulge.
5. Cocooning: This term represents the tendency for people to stay home. Cocooning
reflects people’s desire to protect themselves from the hassles of public appearances
and social occasions. It can been seen by the number of people who eat while doing
something else, such as watching television, reading, working, or doing some other
activity.
6. Grazing: The tendency to nibble throughout the day and eat fewer full, sit-down

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meals is consistent with the need for adventure, variety, and cocooning. Take-out
food, finger food, and microwave ovens facilitate this tendency.
7. Wellness: Physical fitness and health are increasingly important. This trend is
consistent with the generally aging and better informed public. People will make the
effort to modify dietary habits if they believe it will enhance their likelihood of
living to a healthy, independent old age.
8. Controlling time (through convenience): An increased need to manage time will
lead to a great demand for convenience in foods and other goods and services. The
need to balance time is in direct conflict with other demands, for example, for
variety, quality, and health.
9. Selectivity: Consumers are increasingly intolerant of unsafe, poorly constructed, and
overpriced products. Many manufacturers have initiated toll-free numbers to handle
complaints; however, if consumers are still dissatisfied, they might switch brands,
unless the product offers unique features.
10. Ethics: There is an increased desire to be socially responsible with respect to
environmental impact, to be tolerant of diversity, to improve health care, and to
respond to the needs of the poor and homeless.
48.

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Dominating physical and sensory attributes and parameters to be controlled for optimum sensory
properties during processing for different food products
Name of the product Dominating physical and Parameters to be control

sensory attributes
1. Jam Spreadability, well set and TSS 68.50, Acidity 1% and pectin
taste 1%
2. Jelly Transparency and well set TSS 67.50, proper clarification,
pectin 1%
3. Marmalade Uniform distribution of TSS 67.50, boiling the shreds in
shreds, transparency and bitter NaHC03 to make soft.
taste
4.Wheat flour White in color and gluten Proper refining and sieving
content
5.Bread Crust and crumb is of brown Proper fermentation , dough
color and porous in structure improvers and proofing
6. Tomato juice Color, taste and solids Deep red color and more solids
7. Tomato puree Color, flavor and TSS not Juice of 8.5% TSS pulp without
more than 9% seeds
8. Tomato Ketchup Consistency, color and taste TSS 28%, spices, vinegar
balance, red color and ripe
tomatoes
9. Tomato paste Color , consistency and taste TSS 25- 30% and tomato solids
20%
10. Tomato cock tail Red colored and taste Fresh tomato juice and clear lime
juice

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11. Pickle Palatability, texture Preserved salt solution , proper

(crunchiness) , tough and spices and edible oil cover
flavor
12. Fruit chutney Palatable, thick, consistency Boiling to a thick consistency
(as jam) taste using spices and vinegar of good
quality
13. Thin sauce Flavor, aroma and less aroma Stored for developing flavor
14. Ice cream Smooth, free from crystals, Proper freezing and whipping and
taste and flavor slow freezing avoided
15. Srikhand Taste, thick consistency and Proper hanged dahi to expel
sugar –acid balance whey, sugar content 36- 42%
16. Fresh milk Pleasant and fresh flavor Proper pasteurization stored in
cold storage
17. Milk powder Solubility, wettability and Spray drying and size of particles
fresh flavor
18. Raisin Good taste, smooth texture Moisture content 16% in oil
blanching and drying
19. Cream Color, fat globules Increasing cream separator
efficiency
20. Butter Pleasant flavor, good Good churning process
spreadability and color
21. Margarine Rich in fat, good appearance Proper acidity
22. Ghee Granular texture, color and Well ripened cream and boiling
rich flavor up to 1200C, solids at bottom
should be brown
23. Condensed milk Thick smooth texture and Proper standardization and
proper flavor coarsed crystallization

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24. Sweetened condensed Taste, flavor and smoothness Proper standardization and
milk coarsed crystallization
25.Instant milk powder Instantly soluble, high Proper agglomeration and particle
wettability size
26. Baby foods Digestibility and taste Maintain maltose, predigestion

and hydrolization
27. Biscuits Texture, crispiness and color Proper shortening and baking
28. Cake Dark brown in color and Fat and butter content, proper
sponginess mixing and baking
29. Fruit candy Soft , sweet and dry surface Blanching, washing, draining
pieces
30. Potato chips Crispiness, color, texture and Frying temperature, potato
absence of crystals reducing sugars 1-2 %
31. Chapathi Soft, good texture, white to Good quality flour, proper
golden appearance kneading and baking
32. Preserve Color, transparent and full Good variety of raw materials and
pieces sugar ratio 45-55%
33. Grape raisin Color, capsule shape Thomson seedless variety dipping
in Australian oil before drying
34. Mango Flavor, color and taste, Ripening, sugar and TSS
juiciness
35. Orange Taste and sugar acid ratio Ripening, sugar and TSS
36. Peas Texture and color Uniform maturity and large size.
37. Potato Wholesomeness, sugar Less in reducing sugar
content and flavor

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38. Ginger candy Proper impregnation of sugar Cooking till pieces become soft
syrup
39. Mango squash Taste, pulp content and no 25% pulp and 400 brix TSS, sugar
sedimentation acid ratio.
40. Banana Flavor and taste Fully ripened, PH 4.5 to 5.3
41. Channa Soft texture, proper Coagulation at 700C temp.
coagulation of milk addition of acid up to 2%
42. Dahi Texture, strength and flavor Mixed culture, temp
43. Jelabi Taste, texture and syrup Fermentation and frying
impregnation
44.Carbonated beverages Taste, flavor, thrust quenching Chilling, carbonation
ability
45. pop corn White in color, taste, crunchy Roasting an puffing
and puffing
46. Whiskey Taste and color Clarification, proofing at 750C
47. Pastry Sweet and sponge Fermentation and baking
48. Idli Spongy , light in weight Proportion of rice and black
gram, fermentation
49. Gulab jamun Brown to deep brown color Penetration of syrup, frying at
low temp. Proper combination of
khoa and Maida
50. Wine Flavor and taste Proper carbonation, ageing and
fermentation
51. Beer Taste and flavor Malting and carbonation
52. Dosa Texture, taste and color Cooking and fermentation

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3 Food Attributes

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Food attributes viz.

colour, texture, Lecture No P- AP e-: 03

Compiled & Edited By Poshadri A, Cell No.+919492828965/+919014128965, Email:

Compiled & Edited By Poshadri A, Cell No.+919492828965/+919014128965, Email:

Compiled & Edited By Poshadri A, Cell No.+919492828965/+919014128965, Email:

Compiled & Edited By Poshadri A, Cell No.+919492828965/+919014128965, Email:

Mechanical Properties: reaction to stress, measured kinesthetically

Compiled & Edited By Poshadri A, Cell No.+919492828965/+919014128965, Email:

Denseness: compactness of cross-section

Compiled & Edited By Poshadri A, Cell No.+919492828965/+919014128965, Email:

N.W. Corporate Blvd., Boca Raton, Florida

Compiled & Edited By Poshadri A, Cell No.+919492828965/+919014128965, Email:

Compiled & Edited By Poshadri A, Cell No.+919492828965/+919014128965, Email:

Compiled & Edited By Poshadri A, Cell No.+919492828965/+919014128965, Email:

2. Firmness: The force required to compress between tongue and palate.

Compiled & Edited By Poshadri A, Cell No.+919492828965/+919014128965, Email:

white above the circle.

• New product development

• Product improvement/process changes/cost reduction

• Storage stability studies

• Product grading or rating

41. The basic steps to perform the sensory analysis are:

• Selection of the proper panel;

Compiled & Edited By Poshadri A, Cell No.+919492828965/+919014128965, Email:

• Obtaining representative samples;

• Selection of the proper methods and statistical techniques.

1. Sound health without any defects affecting sensory perception

Procedure for preparing Threshold test solution

Compiled & Edited By Poshadri A, Cell No.+919492828965/+919014128965, Email:

Sweet solution (34.23 g of sucrose/1 lit)

Sour solution 21.05 g of CA/1 lit)

19.41 g of caffeine 1 lit)

Compiled & Edited By Poshadri A, Cell No.+919492828965/+919014128965, Email:

7 0.0128 128 128 0.0010 10 10

8 0.00256 256 256 0.0012 12 12

9 0.0512 2.994 g/lit 17.526 g/lit 0.0014 14 14

10 0.1024 5.988 g/lit 35.052 g/lit 0.0016 16 16

11 0.2048 11.976 g/lit 70.103 g/lit 0.0032 32 32

12 0.4096 23.953 g/lit 140.206 g/lit 0.0064 64 64

Compiled & Edited By Poshadri A, Cell No.+919492828965/+919014128965, Email:

Marketing Institute identified 10 trends in consumer attitudes, consistent with other

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Name of the product Dominating physical and Parameters to be control

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11. Pickle Palatability, texture Preserved salt solution , proper

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26. Baby foods Digestibility and taste Maintain maltose, predigestion

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