Organoleptic control

Quality Control. Reproducible production of perfumes requires careful quality control of all materials used as well as the compounding process itself. The use of analytical tools has iacreased over the years with their availability, but there can be no substitute for organoleptic evaluation. The human nose is far more sensitive than any analytical instmment for certain materials, yet it is also quite limited as a quantitative tool and is subject to fatigue. There are also weU-documented examples of specific anosmias ia iadividuals, ie, iaability to smell certain odor types, which is somewhat analogous to color-blindness. 

Spontaneous fermentations are used for wine production in Erance, some other European countries and in South America. In recent years, smaller California wineries have begun experimentation with spontaneous fermentations as well. They generally start more slowly than fermentations inoculated with commercial dried yeast, are more difficult to control, and may suffer from growth of undesirable contaminants. However, it is claimed that the resulting wines possess better organoleptic properties, particularly more complex flavor and aroma. 

Com symp soflds are also dry products, have a smaller average size, and are comparatively sweeter (12). Both maltodextrins and com symp soflds are used to prevent caking enhance dispersibiUty and solubiUty provide body or bulk impart deskable texture bind, carry, and protect flavors control extmsion expansion provide viscosity form films and coatings provide an oxygen barrier inhibit crystallization control sweetness improve sheen improve organoleptic characteristics slow meltdown and improve freeze—thaw stabiUty. 

Because the quality and health aspects of foods cannot be measured by a single index, it necessarily follows that the subject of control methods in the canned food industry is very broad, and includes chemical, physical, organoleptic, and bacteriological tests, only the first of which is discussed here. The measurement of color, odor, optical clarity, texture, viscosity, and chemical composition has been used to evaluate canned foods, but in many cases the methods that are applicable to one product are either not applicable to another, or can be used only after considerable modification. 

Sensory Evaluation. The organoleptic evaluation of the samples was conducted by a paired comparison test. The expert panel consisted of six to eight members.The encapsulated samples (stored at 45 C) were evaluated against the control samples at O.IJIJ (w/w) in spring water. 

The temperature and extract content must be controlled regularly. Two weeks before bottling the beer should have a carbon dioxide content of 0.50 wt %, and samples are often taken for organoleptic tests. 

Constant supervision of wine tanks Prompt and current chemical analysis Organoleptic analysis before and after all wine transfers Sanitation of tanks, hoses, equipment, and pipelines on a rigid schedule Use of N2 and CO2 for oxygen control in bulk wine, in pipelines and in tanks... 

The most important feature affecting the functional and organoleptic properties of a protein is its surface structure. Surface structures affect the interaction of a protein with water or other proteins. By modifying the structure of the protein, particular functional and organoleptic properties are obtained. Functional properties of a protein are physicochemical characteristics that affect the processing and behavior of protein in food systems (Kinsella, 1976). These properties are related to the appearance, taste, texture, and nutritional value of a food system. Hydrolysis is one of the most important protein structure modification processes in the food industry. Proteins are hydrolyzed to a limited extent and in a controlled manner to improve the functional properties of a foodstuff. 

The progress of protein hydrolysis is currently evaluated by measuring the degree of hydrolysis at intervals. Because a limited controlled hydrolysis of a food protein yields products of particularly interesting functional and organoleptic properties, the DH concept simplifies the evaluation of the progress of the hydrolysis. 

Lynch et al. (2005) compared the flavor, organoleptic and storage characteristics of standard 2%-fat milk with 2%-fat milk that had an approximately 10-fold higher level of CLA. The naturally enhanced milk (the level of CLA and VA was 47 and 121 mg/g fatty acids, respectively) was produced through individual selection and nutritional management of the cows. Initial evaluation of the milk and evaluation over a 14-day postpasteurization period indicated no flavor differences as determined by triangle taste tests. Similarly, sensory results indicated no differences in susceptibility to the development of oxidized off-flavors between the control and CLA-enhanced milks, even when milk was stored under light (Lynch et al., 2005). Thus, flavor and consumer acceptability were maintained in a dairy product with substantially enhanced levels of CLA and VA. 

Despite the possible practical significance of such procedures, they bring flavor enzymology to about the level to which the Buchner brothers brought fermentation in 1897. The reactions involved are not necessarily understood and the enzymes are defined only in terms of the flavors produced. Development of a cell-free preparation which carries out an organoleptically desirable change may be necessary to understand the reactions involved, but it is only a first step. Better control of flavor development requires definition of the products and substrates of the enzymes involved as well as purification of the enzymes. Without this knowledge it is diflBcult to define the enzymes let alone discuss them at a sophisticated level. 

Another problem concerning refined sunflower oil is that the wax precipitate may appear several days upon elaboration, even for oils successfully passing quahty control checks carried out by means of the cold test. The precipitate, although not affecting the nutritional or organoleptic properties of the oil, will be considered as an impurity by the consumer and should be avoided for oils commercialized in transparent bottles. 

The volatile profile method is a direct gas chromatographic method to examine the volatiles in oils, fats, and their products (50-54). Under control conditions, the method has good reproducibility. When the results are statistically treated, good correlation with organoleptic results is obtained. Two methods have been developed and standardized for this approach (AOCS methods Cg 4-94 and Cg 1-83)... 

---