Proceedings Volume 2010 (format .pdf) - SimpBTH

• organic cucumbers were preferred in a proportion of 100%.As a final conclusion, it can be inferred that organic food products are preferredfrom sensorial point of view (at least when talking about sheep telemea cheese,tomatoes and cucumbers), showing the organic food products’ potential on themarket from the perspective of sensory analysis.REFERENCES1. Banu, C., Vizireanu, C., Rasmerita, D., et al., 2007, Calitatea si analiza senzoriala a produseloralimentare, Ed. Agir, Bucharest2. Bordei, D., 2004, Tehnologia moderna a panificatiei, Ed. Agir, Bucharest3. Bordei, D., 2007, Controlul calitatii in industria panificatiei, Ed. Academica, Galati4. Bulancea, M., Iordachescu, G., 2006, Textura produselor alimentare, Ed. Aius, Galati5. Lawless, H., Heymann, H., 1999, Sensory Evaluation of Food, Principles and practices, AspenPublication, USA6. Machado, B., 2005, unpublished work “Training course on sensory analysis–the basics” AESBUC,Porto7. Majou, D., Touraille, C., Hossenlopp, J. 2001, Sensory evaluation. Guide of good practice, ACTIA8. Meilgaard, M.C., Civille, G.V., Carr, B.T., 2006, Sensory Evaluation Techniques, 4th edition, CRCPress9. Stone, H., Sidel, J.L., 2004, Sensory Evaluation Practices, Elsevier Academic Press10. Szabo, A, 2005, unpublished work “Training course on sensory analysis–the basics”, Campden&Chorleywood, Budapest274