Relevant bibliographies by topics / Test methods in sensory (organoleptic) analysis

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Test methods in sensory (organoleptic) analysis'

Author: Grafiati
Published: 3 June 2025
Last updated: 19 July 2025

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Journal articles on the topic "Test methods in sensory (organoleptic) analysis"

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Berketova, L., O. Ponomareva, and N. Pugacheva. "Application of organoleptical analysis methods for investigators selection and training." Bulletin of Science and Practice, no. 5 (May 14, 2017): 95–101. https://doi.org/10.5281/zenodo.579731.

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In order to maintain competitiveness, image and retaining consumers of food products, as well as with the aim of improving the quality of the food products in the food industry is organized the quality control of manufactured products not only in terms of security and physical and chemical indicators, but on organoleptic food quality. As is often the consumer to choose food products for their appearance, taste, olfactory qualities and texture. On the enterprises of food industry are designed and commissioned a laboratory to conduct sensory (organoleptic) tests. As well as the selection and tra
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Berketova, L., O. Ponomareva, and Е. Yelyaкina. "The standards used in the field of carrying out organoleptic tests." Bulletin of Science and Practice, no. 8 (August 15, 2017): 181–87. https://doi.org/10.5281/zenodo.842920.

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As science, sensory (organoleptic) analysis is based on the requirements for these tests, set out in the normative and technical documents of international and Russian standards, which reflect the requirements of the methodology of organoleptic test. These include a series of standards: GOST ISO, GOST R ISO, GOST R and GOST. According to all-Russian classifier of standards (OKS), these documents are in the group “67. Manufacture of food products” in particular in the subgroup “67.240 - Sensory analysis”. All normative documents in this area can be divided into several major groups that reflect
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Megavitry, Rissa, and Slamet Widodo. "Effect of Red Dragon Fruit Substitution on Organoleptic of Choux Pastry Fillings." European Multidisciplinary Journal of Modern Science 26, no. 4 (2024): 99–103. https://doi.org/10.51699/emjms.v26i4.51.

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: Choux pastry is a dough made from wheat flour, margarine, water and eggs. Choux pastry has a golden yellow color with a soft texture. The purpose of this research are 1). To determine the best formulation for making variations of choux pastry filling with the substitution of red dragon fruit and 2) to determine the effect of substitution red dragon fruit to the choux pastry filling with a percentage of 25%, 50% and 75% toward the sensory quality of the choux pastry filling in in the aspects of color, aroma, texture, and taste. Object of this research is choux pastry filling with the substitu
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Rahman, Andi Nur Faidah, Mulyati Tahir, alaluddin Haddada, Rasyidah Bakri, Amiruddin Hambali, and Asmaul Husnah. "Assessing the Effects of Diverse Germination Methods on Red Rice Quality: A Physicochemical and Sensory Approach." Current Research in Nutrition and Food Science Journal 13, no. 1 (2025): 258–70. https://doi.org/10.12944/crnfsj.13.1.17.

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Germination process is a crucial determinant of rice quality, which may be reduced due to improper post-harvest treatment. Therefore, this study aimed to determine the effect of red rice (RR) and unhusked dry rice (UDR) germination methods on the physicochemical and organoleptic properties of germinated RR. The approach consisted of two components, namely germination (RR and UDR) and soaking (water (W) and chitosan (C)), while sensory test was used to analyze rice quality. Physical analysis included color intensity, scanning electron microscopy (SEM), milled yield, and rice quality according t
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Meng, A. K., L. Brenner, and I. H. Suffet. "Correlation of Chemical and Sensory Data by Principal Component Factor Analysis." Water Science and Technology 25, no. 2 (1992): 49–56. http://dx.doi.org/10.2166/wst.1992.0034.

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The cause(s) of many taste and odor problems in drinking water remain unknown. If sufficient information about the problem is not available to develop a hypothesis, one can begin to develop a hypothesis to test by using correlation methods from data base information concerning the problem. This paper presents a method to develop a correlation between chemicals and sensory characteristics of.a set of water samples by Principal Component Factor Analysis. The correlations developed hypotheses for the causes of tastes and odors that must be further tested. A correlation indicates that a pattern is
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Fitriana, Wiwit Denny, Afsah Novitasari, Anna Qomariana, Chandra Sukma Anugrah, and Mohamad Fajril Islami. "Optimization Of Chicken Feather Waste Into High-Protein Chicken Feather Meal." JURNAL ILMIAH PETERNAKAN TERPADU 13, no. 1 (2025): 82. https://doi.org/10.23960/jipt.v13i1.p82-97.

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This study aims to process chicken feather waste into high-protein feather meal using a completely randomized design (CRD) experimental model. Four processing methods were applied: physical (P1), chemical with 12% HCl (P2), enzymatic with 0.4% proteolytic enzyme (P3), and chemical with 6% NaOH (P4). Proximate analysis included crude fiber, protein, moisture, ash, and fat content. An organoleptic test evaluated the color, texture, and odor of the meal. ANOVA and DMRT at the 5% level indicated significant differences between methods. The chemical method with 6% NaOH yielded the highest protein c
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Mureșan, Andruța E., Simona Man, Sonia A. Socaci, et al. "Functionality of Muffins Fortified with Apple Pomace: Nutritional, Textural, and Sensory Aspects." Applied Sciences 14, no. 15 (2024): 6439. http://dx.doi.org/10.3390/app14156439.

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Apple pomace resulting from juice processing and thermal processing (50 °C/12 h and 80 °C/5 h) were optimized in order to obtain apple pomace powders with an organoleptic profile suitable as ingredients in food products. Proximate composition (moisture, titratable acidity, ash, soluble substances, and fat content) was analyzed using ISO standard methods. The Folin–Ciocâlteu method, a DPPH (2,2-Diphenyl-1-picrylhydrazyl) test, and flavonoid determination were used to assess antioxidant potential and bioactive compound contents. Antimicrobial potential and cytotoxic and anti-proliferative potent
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Felix Olusegun Akinwumi, Tunmise Odunola Folorunso, Aderotimi Adejuyigbe, and Hajarat Modupe Aliu. "Proximate composition and organoleptic assessment of Snakehead (Parachanna obscura Gunther, 1861) smoke-dried with different processing materials." International Journal of Life Science Research Archive 3, no. 2 (2022): 096–102. http://dx.doi.org/10.53771/ijlsra.2022.3.2.0115.

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This study examined the effects of three different drying/processing materials (sawdust, charcoal and electric oven) on the proximate composition and organoleptic properties of Parachanna obscura. Samples of P. obscura with mean weight of 283±74.80 g were procured from fish mongers at the fishermen’s landing site at Ode Ekiti, Gbonyin Local Government Area, Ekiti State, Nigeria and were transported to the laboratory of the Department of Animal and Environmental Biology, Adekunle Ajasin University, Akungba-Akoko, Nigeria. In the laboratory, the fishes were cleaned, gutted, sorted, rinsed thorou
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Посокина, Наталья Евгеньевна, Ольга Владимировна Бессараб, and Ольга Вячеславовна Карастоянова. "Application of sensory methods for assessing the quality and technological properties of plant raw materials." Food processing industry, no. 12 (November 27, 2022): 82–86. http://dx.doi.org/10.52653/ppi.2022.12.12.017.

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В настоящей статье рассмотрены методы оценки органолептических характеристик фруктов, овощей и грибов. Сенсорные методы можно условно разделить на гедонические и экспертные. Гедонические методы используются для исследования потребительских предпочтений, а также для оценки конкурентоспособности новых сортов, выводимых на рынок. Для потребительской оценки привлекаются необученные дегустаторы из разных возрастных групп. В отличие от потребительской, экспертная органолептическая оценка проводится обученными дегустаторами, прошедшими отбор по сенсорной чувствительности в соответствии с ГОСТ ISO 858
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Atikah, Rahadatul Aysi, Juliana Siregar, Wiwik Gusnita, and Ezi Anggraini. "Analisis Perbandingan Kualitas Organoleptik Bolu Pandan Menggunakan Gula Pasir dan Gula Halus." Al-DYAS 4, no. 2 (2025): 1045–54. https://doi.org/10.58578/aldyas.v4i2.5900.

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This study is motivated by differences in the texture of sugar used in cake processing, particularly pandan sponge cake, where granulated sugar commonly used has a coarse texture and its impact on product quality has not been widely studied. The objective of the study is to analyze the effect of using granulated sugar versus powdered sugar on the quality of pandan sponge cake, covering aspects such as shape, volume, color, aroma, texture, and taste. This research is a true experimental study with three replications for each treatment. Data were collected through organoleptic tests using sensor
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Dissertations / Theses on the topic "Test methods in sensory (organoleptic) analysis"

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Jin, Zhongnan. "Statistical Methods for Multivariate Functional Data Clustering, Recurrent Event Prediction, and Accelerated Degradation Data Analysis." Diss., Virginia Tech, 2019. http://hdl.handle.net/10919/102628.

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In this dissertation, we introduce three projects in machine learning and reliability applications after the general introductions in Chapter 1. The first project concentrates on the multivariate sensory data, the second project is related to the bivariate recurrent process, and the third project introduces thermal index (TI) estimation in accelerated destructive degradation test (ADDT) data, in which an R package is developed. All three projects are related to and can be used to solve certain reliability problems. Specifically, in Chapter 2, we introduce a clustering method for multivariate f
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Kozielová, Magda. "Statistické metody pro vyhodnocování senzorických dat." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2009. http://www.nusl.cz/ntk/nusl-228883.

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\par The thesis deals with the statistical evaluation of data gained by the sensory analysis of the foodstuff. It brings a selection of the suitable statistical tests, a detailed analysis of these tests and their comparision based on the particular power functions for given parameters. As an important part of the thesis, there is a creating of custom software for the evaluating of sensorial data.
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Book chapters on the topic "Test methods in sensory (organoleptic) analysis"

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Technical Committe, ASBC. "Test Room, Equipment, Conduct of Test (International Method)." In ASBC Methods of Analysis. American Society of Brewing Chemists, 2011. http://dx.doi.org/10.1094/asbcmoa-sensory-2.

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Technical Committe, ASBC. "Ranking Test (International Method)." In ASBC Methods of Analysis. American Society of Brewing Chemists, 2011. http://dx.doi.org/10.1094/asbcmoa-sensory-11.

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Technical Committe, ASBC. "Triangular Test (International Method)." In ASBC Methods of Analysis. American Society of Brewing Chemists, 2011. http://dx.doi.org/10.1094/asbcmoa-sensory-7.

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Technical Committe, ASBC. "Paired Comparison Test (International Method)." In ASBC Methods of Analysis. American Society of Brewing Chemists, 2011. http://dx.doi.org/10.1094/asbcmoa-sensory-6.

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Technical Committe, ASBC. "Duo-Trio Test (International Method)." In ASBC Methods of Analysis. American Society of Brewing Chemists, 2011. http://dx.doi.org/10.1094/asbcmoa-sensory-8.

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Technical Committe, ASBC. "Threshold of Added Substances–Ascending Method of Limits Test (International Method)." In ASBC Methods of Analysis. American Society of Brewing Chemists, 2011. http://dx.doi.org/10.1094/asbcmoa-sensory-9.

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Pulcini, Laura, Elisa Gamalero, Antonella Costantini, Enrico Tommaso Vaudano, Christos Tsolakis, and Emilia Garcia-Moruno. "An Overview on Saccharomyces cerevisiae Indigenous Strains Selection Methods." In Grapes and Wine [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99095.

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From the fundamental studies of Louis Pasteur in the XIX century to the current genomic analysis, the essential role of microorganisms in winemaking industry is well recognised. In the last decades, selected Saccharomyces cerevisiae strains with excellent fermentative behaviour have been widely commercialised in form of active dry yeasts. Currently, the production of organic and “natural” wines represents a new economically relevant trend in the wine sector. Based on this market demand, the use of industrial yeast starter could be perceived as non-organic practice and then, rejected. However, in order to preserve wines sensory quality, healthiness, and to avoid organoleptic defects given by undesirable microorganisms, the “yeast factor” (S. cerevisiae or non-Saccharomyces) cannot be ignored. The purpose of this chapter is to describe the methods of selection of wine yeasts focusing the attention on indigenous S. cerevisiae strains. In fact, the use of ecotypic yeasts may represent a good compromise between the needs of microbiologically controlled fermentation and a modern vision of wine as natural expression of its “terroir”, also from the microbiological point of view.
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Kumar N., Sharath. "Human Auditory System." In Advances in Environmental Engineering and Green Technologies. IGI Global, 2024. http://dx.doi.org/10.4018/979-8-3693-2121-8.ch008.

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Food is evaluated for its nutritional, physicochemical, analytical, microbiological, and sensory attributes. The organoleptic method of analyzing food products lies in careful objective and subjective evaluation of various sensorial properties of the foods produced from the foods in response to certain applied stress factors. In addition to the existing sensory evaluation techniques, emerging multi-sensorial attributes by humans have recently been a matter of great significance. The growing importance of a better understanding of sensory attributes of the food has also brought auditory perception into the limelight. Sensory evaluation identifies and recognizes auditory cues and significantly increases product purchases and market returns. The identification and recognition of novel auditory cues with the help of acoustics and texture analysis helps in understanding the product profile that suits consumer requirements. In this regard, acoustic emission from food plays a significant role in quality control operations, optimizing process efficiency and hedonic ratings based on the properties analyzed. Various techniques are being used to help understand the textural attributes and correlate them with the auditory cues of the food. Increasing competition among the brands for the same product has made way for the food industries to develop newer scientific methods of understanding the requirements of consumers and redesigning the products in a better way that is acceptable to the consumers. In-depth analysis of the foods, starting from biting to complete chewing, has seen tremendous research, and now it is being correlated to understand product perception in detail.
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Bozhko, Nataliia, and Vasyl Tischenko. "THE USE OF VEGETABLE FLOUR AND FRESHWATER AQUACULTURE IN THE TECHNOLOGY OF MEAT-CONTAINING BREADS." In Traditions and new scientific strategies in the context of global transformation of society. Publishing House “Baltija Publishing”, 2024. http://dx.doi.org/10.30525/978-9934-26-406-1-3.

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Recently, there has been a growing consumer interest in reducing meat consumption and choosing plant-based foods and plant-based protein alternatives. Proteins from hemp, pumpkin and watermelon seeds are new ingredients in the food industry. Freshwater fish meat protein is a promising alternative to meat in the production of protein-meat-containing products. The purpose of our research was to study the possibility of expanding the use of regional raw materials (vegetable flour and aquaculture) to create a combined food product, namely meat-containing bread. Methodology of the study is based on general research methods of analysis of the chemical composition, functional-technological and rheological properties of vegetable flour, white carp meat, organoleptic evaluation of meat bread with the addition of different amounts of flour from hemp seeds, pumpkin seeds and watermelon seeds. Results. The mass fraction of protein in all types of flour was high and amounted to 38.2±1.87, 49.1±1.21 and 28.21±1.63%, respectively. The water-holding capacity of all flour samples was higher by 8.2-23.09% compared to wheat flour. The water-binding capacity of the white carp meat is 76.9±0.3%, which is not lower than that of traditional types of meat, and the plasticity is 29.3±0.07 cm2/g×103, which confirms the high rheological properties of this type of raw material. As a result of determining the chemical composition and critical coefficients of white carp meat, it was proven that this type of freshwater aquaculture contains a mass fraction of protein at the level of 15.9±0.67%, a mass fraction of fat – 7.70±0.11%, which causes its high nutritional properties. The organoleptic evaluation of meat loaves with 6, 8, and 10% vegetable flour of different types in the recipe of meat loaves confirmed the high sensory indicators of all three samples of meat loaves with different contents of vegetable flour. Products with 10% hemp flour and pumpkin seeds in the recipe received the highest points. In terms of taste, all experimental samples were better or not inferior to the control samples. Practical implications. On the basis of the conducted research, recipes for meat-containing breads with vegetable flour and white carp meat have been developed, which can be used for the production of dietary high-protein products for the nutrition of various segments of the population.Value/originality. The high protein content of various types of vegetable flour and their functional and technological properties, high consumer and technological indicators of white carp meat, prove their perspective as ingredients for the production of meat-rich products with the aim of increasing the nutritional value of products and expanding the range of food products.
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Shan, Dr Retash. "IS THERE A DIFFERENCE BETWEEN MEN'S AND WOMEN'S VISUAL AND AUDITORY REACTION TIMES?" In Futuristic Trends in Medical Science Volume 2 Book 22. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2023. http://dx.doi.org/10.58532/v2bs22p2ch6.

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Background: Reaction time is required for a muscular reaction to start after an administered stimulus (RT). RT assesses the pace at which the central nervous system analyses sensory information and executes it as a motor response. Our bodies react to various sorts of stimuli at varying rates. It is crucial to have this on hand for everyday and emergencies. Several factors, including gender, age, physical fitness, exhaustion, distraction, and alcohol, have impacted reaction time. This visual and aural reaction time area merits more investigation, specifically the impact of object colour (red), acoustic stimulation (beep tone), and gender. Aims and Objectives: 1) To compare medical students' simple visual and auditory reaction times to red colour and beep tone. 2) To compare female and male medical students' simple visual and auditory reaction times. Materials and Methods: After gaining ethical approval (IEC/GMC/Cat-C/2021/531 dated 24/05/2021) and signing informed consent, all 250 (125 women and 125 men divided into two groups) first-year medical students from the cohort of 2020-21 aged 17 to 20 were selected. Anand Agencies Pune developed RT equipment to record VRT and ART. The data were analysed with the SPSS 26.0 statistical program and the unpaired t-test. Results: Study participants showed a statistically significant difference in their VRT for Red (R) and ART for Tone (T), respectively, with 0.199±0.033 seconds and 0.082±0.009 seconds (p < 0.001). As an added benefit, the variance of men's VRT was substantially more significant than that of women's VRT (p = 0.001), with a mean of 0.192±0.026 seconds for men and 0.206±0.037 seconds for women. In contrast, ART had no discernible gender difference (p=0.246). Conclusion: Our analysis revealed that the VRT for red was substantially higher than the ART for tone. This might be because the visual processing time is longer than the audio. Men also respond faster to VRT than women, although their responses to ART are considerably quicker or equivalent to those of women, which explain why these gender disparities occur
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Conference papers on the topic "Test methods in sensory (organoleptic) analysis"

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Bala, Yakubu Abubakar, Ahmed Umar Faruk, and Adamu Abdullahi Shehu. "Organoleptic Properties and Nutritional Composition of Ready-to Eat Soya Bean Curd (Awara) Sold in Wudil Town, Kano-Nigeria." In 6th International Students Science Congress. Izmir International Guest Student Association, 2022. http://dx.doi.org/10.52460/issc.2022.052.

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A research on organoleptic properties and nutritional composition of ready-to-eat Soya bean curd (Awara) was carried out. A total of fifty (50) samples of Awara were purchased from different locations in Wudil town within the period of eight weeks, in which ten (10) samples were purchased for five times at an interval of two weeks. The samples were subjected to sensory analysis to determine consumer preference using 9-point hedonic scale, Proximate analyses were also carried out on the 50 representative samples using the official method of analysis of the AOAC, 2005. The results of proximate c
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Naguevschi, Ana-Maria. "Conformity analysis of fermented cream." In Simpozion stiintific al tinerilor cercetatori, editia 20. Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/9789975359023.29.

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Dairy products are of particular importance for human nutrition. They provide about 100 nutrients (26 fatty acids, 45 minerals and 25 vitamins). Especially, fermented cream is among the most important dairy product that has a major demand on the consumer market, being purchased daily by consumers. Cream is high in fat. Cream fats are easily assimilated by the human body. The purpose of this paper is to determine the conformity of fermented cream and the study of standardized indices. The following research methods were included: method of analysis, methods of scientific knowledge and expertise
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Conforto, Adriana Bastos, André Machado, Ela Plow, et al. "Repetitive peripheral sensory stimulation (RPSS)." In XIII Congresso Paulista de Neurologia. Zeppelini Editorial e Comunicação, 2021. http://dx.doi.org/10.5327/1516-3180.522.

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Background: Repetitive peripheral sensory stimulation (RPSS) followed by 4- hour task-specific training improves upper limb motor function in subjects with stroke who experience moderate to severe motor upper limb impairments. Obectives: Here, we compared effects of RPSS versus sham followed by a shorter duration of training in subjects with moderate to severe motor impairments in the chronic phase after stroke. Design and setting: Single-center, randomized, placebo-controlled, parallelgroup clinical trial. Methods: We compared effects of 18 sessions of either 1.5 hours of active RPSS or sham
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Fedorciucova, Svetlana, Valentina Calmâş, and Olga Tabunșcic. "Dairy industry of Republic of Moldova: production, trade and conformity of products." In International Scientific Conference “30 Years of Economic Reforms in the Republic of Moldova: Economic Progress via Innovation and Competitiveness”. Academy of Economic Studies of Moldova, 2022. http://dx.doi.org/10.53486/9789975155618.22.

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The dairy industry is one of the important branches of the agri-food sector. This branch aims to provide the population with safe, harmless and high quality dairy products. However, the dairy industry has declined steadily in recent decades. Official statistics for the last 10 years show a significant decrease in milk production: from 575 thousand tons in 2009 to 367 thousand tons in 2019 (-38%). During the same period, milk imports rose by 405%. On the other hand, dairy exports have decreased significantly in the last 4 years - by about 17%. Currently, the range of dairy products is very vari
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Opit, Helena V., Djubir R. E. Kembuan, and Telly S. Tangkere. "Development of Colocasia Esculenta L. Schott for Snack Food." In Unima International Conference on Science and Technology 2022. Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-kids3s.

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The research used is (Research and Development), Research and Development or R&D. The purpose of this research is to develop taro tubers into a snack. Data collection techniques used in this study were observation, and questionnaires or questionnaires. The data analysis technique in the process of developing taro tuber products uses qualitative methods, based on organoleptic tests. This research was conducted at the PKK Laboratory, Faculty of Engineering, UNIMA. The results showed that taro sponge cake as a snack was favored by respondents, both students and lecturers. From the results of
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Gallina Toschi, Tullia. "The results of the EU H2020 OLEUM project for the authenticity of olive oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gmzh6724.

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In 2014, a Horizon 2020 call was specifically dedicated to olive oil. The winning OLEUM project grasped all the keywords and topics contained in the call, working extensively on a multifaceted strategy on innovative methods, but also improving and making more sustainable the many effective methods already in use. The project searched new markers and methods, or modified approaches already legally recognized by reducing time, solvents, and consumables. Finally, OLEUM implemented several analytical methods to better guarantee olive oil quality and authenticity against the occurrence of common an
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