Sensory evaluation

The profile testing method (Descriptive Analysis) is used to define the intensity of quality-determining characteristic properties using a specified intensity scale (Sensory analysis - Test methods - General guide to sensory profiling (ISO 13299:2016).

The result is a so-called "product profile", which enables the characteristics of the different carrot samples to be compared. These are characteristics that humans perceive with their senses and are thus used as a measuring instrument. The prerequisite for this is a trained group of persons (panel) of 10-12 persons who objectify the impressions perceived with the senses on the basis of characteristic descriptions in order to record the sensory product properties reliably and reproducibly.

To objectify sensory perceptions, special training based on DIN EN ISO 8586:2014 (Sensory analysis - General guidelines for the selection, training and verification of selected testers and sensory experts) is required for the panel. In addition to the recognition of basic tastes, odor training and olfactory memory, color gradations and sensitivity to haptic impressions are also trained.

In the EATMORE project, Qualitative Descriptive Analysis (QDA) is applied, the basic idea of which is that the human perceptual system is not well suited for absolute intensity assessments, but is very good at detecting and assessing relative product differences.