Proceedings Volume 2010 (format .pdf) - SimpBTH

Depending on the product analysed, the exterior appearance, the colour on theoutside and in section were examined. The consistency was analysed on the outsideand in section with the tactile and visual analysers, and through mastication. Thesmell was evaluated with the olfactory analyser, by simple inhalation, repeatedinhalation or by more profound inhalation, on samples with more faint smells. Thetaste was analysed with the tasting analyser, by tasting the product samples.These methods allow obtaining the full sensory description of a sample, theidentification of hidden ingredients and the determination of the most importantproduct sensory characteristics.Each evaluator scores every sensory characteristic individually P i . The averagescore (P m ) represents the arithmetic mean of the evaluation results of acharacteristic point by a group of evaluators. Importance factor (f i ) is the factor thatindicates how each organoleptic feature weights in the quality of a product. Thesum of all importance factors is always equal to 1. Conversion factor (f t ) is thefactor by which we pass from the 5-point scale to the 20-point scale to determinethe organoleptic quality of the product. Conversion factor is always equal to 4.Weighting factor (f p ) is the factor resulting from the multiplication of theimportance factor with the conversion factor (f p = f i x f t ). The weighting averagescore (P mp ) is the result of multiplying the average score of a feature, given by agroup of evaluators, with the importance factor and the conversion factor ordirectly with the weighting factor. The average total score (P mt ) is the sum of theweighted average scores in all organoleptic characteristics.RESULTS AND DISCUSSIONSSensory analysis of organic and conventional dairy productsThe sensory analysis results for sheep telemea cheeseFor the dairy products category, the sheep telemea cheese has been chosen forsensorial examination, procured from SC ASI NATURE Ltd company in Sibiu, acertified producer of organic and traditional products.The samples were coded as follows: XUM – conventional sheep telemea cheese,and WIP – organic sheep telemea cheese.n oTable 1.1 Total average score for conventional sheep telemea cheeseOr ganolep ticPcharacteristicsm f p=f i *f t f i f t P m p1 Ou tside appearance 4 ,800 0 ,8 0 ,20 4 3 ,84002 Secti on appearance 5 ,000 0 ,8 0 ,20 4 3 ,78723 Colou r 4 ,400 0 ,8 0 ,20 4 3 ,52004 Con sisten c y 4 ,534 0 ,8 0 ,20 4 3 ,62725 Tast e 4 ,467 0 ,6 0 ,15 4 2 ,68026 Sm ell 4 ,600 0 ,6 0 ,15 4 2 ,7600Total a v era g e sc or e 2 0 ,214 6267