Description
This procedure describes how it is possible to measure if a product has the desired sensory properties, and to specify the nature and size of the deviation from the expected quality. The properties of the product are described by a product specification, and the deviations are expressed by way of a nomenclature of terms. The quality is measured by means of a point scale. The procedure may be used as a tool for monitoring product quality. The procedure describes how to prepare and carry out evaluations of a product’s appearance, odour, flavour and texture. It is vital that the performance of the analysis is supervised by a well qualified person, and that the panel members (assessors) are selected and trained for the relevant task. Following a standardised method also makes it possible to compare results over time.
