doc. dr nermina spaho, team leader for sensory analysis ......

Sensory analysis

“… a scientific method used to evoke, measure, analyze, and interpret those responses to products as perceived through the senses of sight, smell, touch, taste, and hearing” (Lawless & Heymann, 1998)

Project presentation: EVALUATION OF FRUIT GENETIC RESOURCES IN BOSNIA-

HERZEGOVINA WITH THE AIM OF SUSTAINABLE, COMMERCIAL UTILIZATION

Sarajevo 11-12. 05. 2011

Doc. Dr Nermina Spaho, team leader for sensory analysis

Content of presentation

• INTRODUCTION

• ACTIVITIES DURING SECOND PROJECTS YEAR

• ACTIVITIES DURING THIRD PROJECT YEAR

• ACTIVITIES DURING FOURTH PROJECT YEAR

General aspect of sensory analysis

Formation of panel

Sensory evaluation of fruits

Statistical analysis with recomandations


Production of distillates

Statistical analysisi with recomandations

Sensory evaluation of fruits products

Chemichal and sensory analysis of fruit destillates

INTRODUCTION General aspect of sensory analysis

The goal

Excpected results

Formation of panel


Statistical analysisi with recomandations Sensory evaluation of fruits


Statistical analysisi with recomandations Sensory evaluation of fruits products

Chemichal and sensory analysisi


Sensory analysis is powerful tool for the product quality qualification. It usually ... • use a group of trained tasters • following a specified procedure, • give us a data about the taste, smell, aroma, texture of a product sample

INTRODUCTION


The goal

Excpected results

Formation of panel







The main goal is... to evaluate sensory attributes of autochthonic fruit samples by trained panel aimed at providing the best row material for production jam, juice and distillates Sensory evaluation of the finnal products Expected results... Our reports could help SME in finding their positions at the more and more competitive market place

Second Projects Year- Formation of panel General aspect of sensory analysis

The goal

Excpected results Formation of panel







Training of panelist and selection members who will prove his/her sensory skills Important step - reliability of results - reproducibility of results ( index of reproducibility is supposed not to be higher then 1,5.) It is supposed to evaluate of skills at least 30 people for finally judgment about members of panel


The goal

Excpected results

Formation of panel







After collections of all fruits variety will be sensory evaluated The needed steps: Finding of attributes/descriptor Discussion of attributes (reduction some of them) Quantification of selected attributes Training of intensity rating (training on scale) Presentations of results (spider diagram)

Second Projects Year - Sensory evaluation of fruits

Second Projects Year – Statistical analysis with recomandations


The goal

Excpected results

Formation of panel






Sensory evaluation of fruits products



Statistical evaluation of the data collected will be performed including descriptive statistic and multivariate methods to determine if significant differences between samples are present. On the basic of sensory results it will be possible to recommend the most suitable fruits for the production specific products (jam, juices or distillates)

S1-I-zatv.

S2-II-zatv.

S3-III-zatv. S1-I-otv.

S2-II-otv. S3-III-

otv. A1-I-zatv. A2-II-

zatv.

A3-III-otv.

A1-I-otv.

A2-II-otv.

A3-III-zat.

-2,5

-2

-1,5

-1

-0,5

0

0,5

1

1,5

2

-4 -2 0 2 4 -- axis F1 (76 %) -->

Observations (axis F1 and F2: 98 %)

Third Projects Year


The goal

Excpected results

Formation of panel





Statistical analysis with recomandations Sensory evaluation of fruits products



Repetitions of fruits sensory analysis Fruit distillates will be made in the pilot plant. Determinations of chemical composition of distillates (content of methanol, total higher alcohols, esters, furfural, acids) Sensory analysis of other final products Statistical evaluation aimed at determination main products characteristic influenced by fruits variety.

Fourth Project Year- Sensory evaluation of fruits products


The goal

Excpected results

Formation of panel







In this year it is supposed to produce distillates and other fruits products in the pilot plant (repetitions). It will carry out: chemical and sensory analysis On the basis of biannual results and sensory and chemical characteristic of products it will be possible to recommend certain variety as row material to SME.

Thank you for attention

doc. dr nermina spaho, team leader for sensory analysis ......

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