Content (Syllabus outline)
Reception and perception; Molecular mechanisms for reception of olfactory and gustatory stimulus.
Analysis: Methods and tests in sensory analysis. Repeatability, accuracy and sensity of sensory methods. Psychological mistakes.
Assessors: Selection, types of recruitment (internal and external). The advantages and disadvantages of internal and external panel. Types of screening tests. Augesia and anosmia. Training of assessors (ISO 8586–1:1993(E) in 8586–2:1993(E)).
Odor and taste: Definition. Cellular mechanism of perception. Analysis. After taste, after odor. Old age influence on chemosensory perception.
Aroma: Definition. Perception. Analysis of food aroma. Off-flavor and taint in food: problems of detection and evaluation. Sensory and chemical analysis (GC) of aroma.
Electronic-nose and electronic-tongue: Principe of operation and applications. The major type of instruments. The role of electronic-nose and electronic tongue in ensuring and checking of food quality.
Texture: Definition. Texture as a parameter of food quality. Psychological basis of perception of texture. Sensory analysis of texture.
Color: Perception. Importance in food quality. Evaluation.
Sensory active components in food.
Methods of evaluating the results of sensory analysis. Selection of statistical methods and procedures.
Prerequisites
Basic knowledge of sensory analysis, human biology and statistics.