Preliminary communication
Quantitative descriptive analysis method in sensory evaluation of yoghurt
Nada Vahčić
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Mirjana Hruškar
Ksenija Marković
Abstract
Descriptive analyses are describing methods of perceived sensory characteristics of a product, usually taking account of their occurrence: visual, auditory, olfactory, kinesthetic, etc. when the product is evaluated. Although over the last 40 years in USA many descriptive analysis methods have been developed, and some have gained and maintained popularity as standard methods, in Europe it is novel techniques seldom in use. In QDA-method all defectivness of previous descriptive analysis methods have been removed. The advantage of this method is that the report generally contains a graphic representation of the data in the form of a "spider web" which, when presented on a transparent sheet, could be used as a standard to compare with other results. In this work graphic representation (in the form of a "spider web") of the sensory characteristics, based on the results of the QDA for each panel member, clearly and visualy display changes that occur during storage under quoted conditions.
Keywords
descriptive sensory analysis; QDA - method
Hrčak ID:
93330
URI
Publication date:
6.12.2000.
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