Sensory analysis
Sensory Analysis of organic products
Sensory profiles of
selected products from six categories, i. e., meat products, dairy
products, bakery products, tomato products, vegetable oil and fresh
fruit, are developed by Quantitative Descriptive Analyse (QDA). The
statistical data is presented in form of spider web diagrams to achieve
clear descriptions of the sensory properties and to reveal the
differences in the various products, as well as to compare sensory
product differences in the involved European countries.
Parallel
consumer sensory studies are carried out as acceptance tests with
subgroups of regular and occasional buyers of organic food to evaluate
their sensory preferences. In order to gain information about the
impact of the organic image on the sensory perception, the sensory
acceptance tests will be carried as blind and branded tests. The
comparison of the results shows the influence of the image on sensory
perceptions.
WP3 runs parallel to the research activities in WP4. T 4.4 will involve a
proportion of the consumers in focus groups that will be integrated in
the sensory consumer survey of T 3.3 to connect data from sensory and
marketing studies. WP3 has also an important linkage with WP4 and WP5
by delivering important input for the development of OSIS and also for
dissemination and training.
Task 3.1: Selection of country specific products in the product groups
Task 3.2: Development of sensory profiles
Task 3.3: Consumer sensory tests
Task 3.4: Preference mapping in combination with consumer sensory tests
