Organoleptic evaluation

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. 

While these methods can provide useful information for determining the functional performance of Ingredients used in food, the criteria for quality must be established on the final product thus, dough must be baked into bread and meat analogues cooked and these foods subjected to organoleptic evaluation for texture. 

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. 

Amelioration credits remaining after fermentation is complete are used or waived after organoleptic evaluation of the new wines. Each time credits are used, a report must be submitted to the Bureau of Alcohol, Tobacco, and Firearms, Department of the Treasury showing the amount... 

Organoleptic evaluation and product stability are usually assessed by a small expert panel trained to evaluate product appearance and ice cream consistency including smoothness, firmness, creaminess, sandiness, body, icy texture, and other properties. 

Leeson, S., Caston, L.J., and Maclaurin, T. 1998. Organoleptic evaluation of eggs produced by laying hens fed diets containing graded levels of flaxseed and vitamin E. Poult. Sci. 77, 1436-1440. 

Table I. Results from the Organoleptic Evaluation of the Bitterness of Four Soy Protein Hydrolysates...

Figure 10. Results from organoleptic evaluation of untreated herring samples (M) and samples treated with ascorbic acid (O) after different times of storage. (Reproduced, with permission, from Ref. 462. Copy-right 1961, Institute of Food Technolgists.)...

Organoleptic evaluation Seed color Blaek, brown... 

The organoleptic evaluation of the essential oils can give the first impressions of the quality of a ginger. The aroma and the appearance of the oils are both important aspects to evaluate their quality. Buyers of essential oils usually rely on the organoleptic character to either accept or reject samples. The aroma and appearance of both the oil and the oleoresin were evaluated by an organoleptic test panel (Table 11). 

Wasserman, A.E. Organoleptic evaluation of three phenols present in wood smoke, y. Food Set 1966,37, 1005-1010. 

A preliminary organoleptic evaluation of the products did not show any bitterness, in accordance with the observation that the bitterness of soy protein hydrolyzed with Alcalase only becomes pronounced at DH-values of 7% and above ( ). Therefore, the present products may be used as nutritious ingredients and highly functional proteins as well. In many food formulations they may serve as substitutes for egg-white. This was for example demonstrated in meringue batters (see Table Illb). 

Biggers R.E., Hilton J.J. and Gianturco M.A. (1969) Differentiation between coffea arabica and coffea robusta by evaluation of GC profiles. Comparison of numerically derived quality predictions with organoleptic evaluations. J. Chromatogr. Sci. 7, 453-72. 

Flath R.A., Black D.R., Guadagni D.G., McFadden W.H. and Schultz T.H. (1967) Identification and organoleptic evaluation of compounds in apple essence. J. Agric. Food Chem. 15, 29-35. 

Kellard B., Clifford M.N. and Birch G.G. (1988) Progress in the chemical synthesis and organoleptic evaluation of chlorogenic acids. 12th. Int. Colloq. Chem. Coffee (Montreux, 29. 6-3.7.1987) (ASIC, 1988), 254-9. 

Dodd, J.P. (1997). Master s thesis. Chemical Identification and Organoleptic Evaluation of Iodine and lodinated Disinfection By-Products Associated with Treated Spacecraft Drinking Water. Virginia Polytechnic Institute and State University. 

Inyang, U.E. and Abah, U.J., Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice. Plant Foods Hum. Nutr., 50, 295-300, 1997. 

---