Proceedings Volume 2010 (format .pdf) - SimpBTH

SECTION V: FOOD SAFETYSENSORY ANALYSIS FOR ORGANIC FOOD PRODUCTSMIHAELA DRĂGHICI*, PETRU NICULIȚĂ*, DENISA DUŢĂ**,AMALIA MITELUȚ*, MIHAELA GEICU*,* University of Agronomical Sciences and Veterinary Medicine Bucharest** Institute of Food Bioresources, BucharestABSTRACTFood nutritional quality and safety levels vary widely around the world. One of the major challengesis reaching these goals, for the near future. The present study covers two principal aspects ofresearch on organic food: the safety of organic foods and the differences between the nutrition profileof conventionally and organically produced foods. In the last decades systematic research has beendeveloped in the field of sensory analysis on food quality control and assessment. Sensory, physical,chemical, physicochemical and biological methods are used to determine food quality. Sensoryqualities such as taste, odour and colour, consistent with a particular emotional tone determine foodconsumption behaviour in consumers. They represent the first contact with the product and they aredeterminants of food choice. Thus the current study presents the results of sensory analysesconducted on both organic and conventional food products in order to present the role played by allthese determinants in the choice for organic food on the Romanian market.Keywords: organic food, food quality, sensory analysisINTRODUCTIONInterest in organically produced food is increasing throughout the world inresponse to concerns about intensive agricultural practices and their potential effecton human health as well as on the environment.Sensory food science has evolved from the need for scientifically sound andsystematic sensory evaluation of foods. Capitalising on its multidisciplinary nature,it has to accommodate many research traditions and interests. In the past 15-20years the field has made substantial progress in developing new methods andapproaches and in advancing our understanding of consumer responses to foodproducts.The importance of sensory food science is based on the relevance of consumerperceptions to the acceptance and commercial success of foods and on thesignificance of food for human well-being and health. In food companies, sensoryfood science can be of great value to both tactical and strategic research goals.The consumer gives priority to sensory qualities when making food choices. Foodproducts that offer pleasant sensations are kept in consumption because only bythinking of their sensory qualities, the consumer gets an appetite. Thisabovementioned attitude is explained by the fact that the first consumer contact265