СЕНСОРНЫЙ АНАЛИЗ И ЕГО ЗНАЧЕНИЕ В ОЦЕНКЕ КАЧЕСТВА И БЕЗОПАСНОСТИ ПИЩЕВЫХ ПРОДУКТОВ

Abstract

At present, special attention should be paid to sensory (organoleptic) control of food products. The article analyzes the existing methods of sensory analysis, shows the advantages of individual methods; examples are given of the application of sensory analysis for the creation of new food products, their positioning in the market, the timing of their storage, as well as the prospect of using new sensor sensors. Based on the analysis, the significance of using sensory methods for assessing food products at enterprises of the Republic of Kazakhstan was revealed.

Keywords

• сенсорный анализ
• органолептика
• профиль продукта
• дегустацион-ный анализ
• потребительские предпочтения