Proceedings Volume 2010 (format .pdf) - SimpBTH

with food is of sensorial nature. The consumer evaluates the food productaccording to flavour, taste, colour, consistency, thus becoming determinants in thefood choice.After five years of research, developed in six European countries (Germany,Austria, Belgium, France, Netherlands, Switzerland), CEY-Bert Institute in Genevapresented a series of data, called “new food trends”, where the importanceconsumers give to sensory qualities is highlighted. The studies developedestablished that sensory qualities, especially olfactory and taste, have a greatinfluence on consumer appetite and food consumption.Sensory analysis is a scientific method that involves an array of tests andtechniques, statistics and orientations to present sensorial results (Banu, 2007;Bordei, 2004, 2007). Sensory analysis implies a multidisciplinary approach i.e.neurophysiology, physiology, psychology, statistics, sensorial evaluation andmarket studies for researching the mechanism for sensorial perceptions, the effectof physiological differences on perception, the effect of stimuli concentration andcomposition on perception, and the effect of sensory and non-sensory qualities ofproducts on consumer preferences.The hedonic approach to sensory analysis implies studying consumer acceptabilityof a food product by assessing pleasure caused by tasting or consuming thatparticular product (Lawless, H., Heymann, H. 1999).The analytic approach to sensory analysis includes techniques for measuringsensory qualities of different food products. This approach may be useful to trace aproduct’s sensory qualities in time, in order to compare different products to verifytheir conformity to specifications (Bulancea & Iordachescu, 2006; Machado, 2005;Majou & Touraille, 2001; Meilgaard, 2006; Stone & Sidel, 2004; Szabo, 2005).Thus for the current study, the analytic approach is chosen because the healthbenefits of consuming organic compared to conventional foods are unclear.MATERIALS AND METHODSThe standard STAS 12656-88: Food products. Sensory analysis. Methods withscales.was chosen to differentiate between sensory qualities of conventional versusorganic products.The 16 evaluators were selected based on a questionnaire. The recruiting criteriawere sensorial testing skills, eating habits and health problems. Out of the 16evaluators, ten persons were experienced evaluators in sensory analysis. Eightsamples were codified and prepared in the same way, with the quantity and insimilar plates for all evaluators.Each evaluator filled a questionnaire, by scoring each sensorial attribute assessed inthe study. Moreover, evaluators chose the preferred sample on a secondquestionnaire, in order to differentiate between the organic and conventionalsamples.266