Pomen senzoričnih leksikonov v živilstvu

diplomsko delo

Kaja Okorn (Author), Lea Demšar (Reviewer), Jasna Bertoncelj (Mentor)

Abstract

Opisna senzorična analiza je kompleksna senzorična metoda za opis živil glede na zaznane senzorične lastnosti in njihovo intenzivnost. Pomembno vlogo pri izvajanju opisne senzorične analize imajo senzorični leksikoni, ki vključujejo opisnike, definicije in referenčne standarde za opisovanje senzoričnih lastnosti živila (videza, vonja, okusa, arome, teksture). Senzorične leksikone razvijajo visoko usposobljeni strokovnjaki, razvoj poteka v dveh fazah. Prva faza, ki je namenjena pripravi na razvoj senzoričnega leksikona, vključuje izbor članov panela in reprezentativnih vzorcev ter razvoj protokolov. V drugi, razvojni fazi, člani panela oblikujejo opisnike in definicije za izbrano živilo ter določijo referenčne standarde. Senzorični leksikoni se lahko v živilstvu uporabljajo na različnih področjih, kjer lahko služijo kot komunikacijsko orodje, kot pomoč pri razvoju novih in izboljšanju že obstoječih živil, za kontrolo kakovosti, za nadzor sprememb med skladiščenjem živil in za gojenje novih sort rastlin. Kot komunikacijsko orodje se lahko uporabljajo tudi senzorična kolesa, ki so vizualna predstavitev senzoričnih leksikonov. Razviti so senzorični leksikoni za opis zaznave senzoričnih lastnosti različnih kategorij živil, kot so sadje, zelenjava, oreški, pijače, mlečni izdelki, mesni izdelki, kot tudi leksikoni za posamezna živila. Razvit senzorični leksikon za čaj mate vsebuje 38 opisnikov, definicij in referenčnih standardov za videz, vonj, okus, aromo in pookus čaja mate. S pomočjo senzoričnega leksikona proizvajalci čaja mate lažje zagotavljajo kakovostno živilo.

Keywords

senzorična analiza;opisna senzorična analiza;senzorični leksikoni;senzorično kolo;senzorično ocenjevanje;čaj mate;senzorične lastnosti;

Data

Language:	Slovenian
Year of publishing:	2020
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[K. Okorn]
UDC:	543.92:663.95
COBISS:	26335747
Views:	563
Downloads:	156
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Importance of sensory lexicons in food science
Secondary abstract:	Descriptive sensory analysis is complex sensory method for describing foods according to perceived sensory properties and their intensity. Sensory lexicons, which include descriptors, definitions and reference standards for describing the sensory properties of a food product (appearance, odour, taste, aroma, texture) have an important role in performing descriptive sensory analysis. Sensory lexicons are developed by highly trained professionals. Lexicon development undergo two stages. First stage (preparation stage) includes the selection of panelists and representative samples, and the development of protocols. In the second, development stage, panelists develop descriptors and definitions, and select reference standards. Sensory lexicons can be used as a communication tool, for new product development, quality control, foods improvement, measuring changes of foods during storage, and breeding new plant cultivars. Sensory wheels are a visual representation of sensory lexicons and can also be used as a communication tool. Numerous lexicons have been developed to describe sensory characteristics of a variety of food products, such as fruits, vegetables, nuts, beverages, dairy products, meat product, etc. Developed sensory lexicons for mate tea includes 38 descriptors, definitions and references for mate tea appearance, odour, taste, aroma and aftertaste. Sensory lexicon can be useful for producers of mate tea, as they can provide quality products.
Secondary keywords:	sensory analysis;descriptive sensory analysis;sensory lexicons;sensory wheel;sensory evaluation;mate tea;sensory properties;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	VI, 24 f., [1] f. pril.
ID:	11981296