Organoleptic Properties of Food PDF

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Organoleptic Properties of Food

The organoleptic properties of food, raw food, cosmetics, specialty oral use, and others, have a determining effect on consumption and commercial success. Hence the need to study, define and evaluate them correctly.

Organoleptic properties are described as: Taste Odor Color Texture

The words used to describe the smell, taste, color, texture, etc.., Involve findings of qualitative and quantitative value. It should be noted that the sensory response is due to combinations of chemical sensations perceived by example. the taste receptors on the tongue and palate, essentially non-volatile molecules and the smell sensations obtained by interaction with the olfactory receptors, widespread in the nasal passages and is mainly due to volatile substances.

FLAVOR = TASTE + ODOR ASPECT = COLOR + TEXTURE

HOW TO ASSESS THE TASTE AND TEXTURE? Obviously the evaluation of these properties is performed by specially trained test panels for the identification and assessment of flavors and appearance of certain products.

The panels are difficult to establish and maintain, and the current trend is to replace or at least supplement the sensory panels by methods, such as in the case of odor by gas chromatography and sensory systematic description by experts.

Current methods in flavor chemistry are limited and not too advanced technologically. The evaluation panels as we stated above should be directed to the particular subject.

TASTE

As mentioned above taste perception takes place in the taste buds located on the tongue and palate.

The substances generally have a unique flavor: what is perceived is often a complex sensation caused by one or more of the basic tastes: sour, salty, sweet and bitter.

The product you have tastes sour, salty and sweet, in general, allow to establish rules associated with chemical functions or the chemical structure of the product. Saline tastes generally come from inorganic salts; sweet tastes can be predicted from the chemical structure; tastes acids are carboxylic functions defined in organic product and taste characteristic of inorganic acids.

The bitter taste does not obey the general rules and bitter tastes often occur in very different chemical structures. However, amino acids and low molecular weight peptides are quite well documented rules for predicting the like. As a curiosity we note that the bitter taste at low concentrations serves to highlight or enhance the flavor of foods and in some cases as a measure of quality.

ODOR

The odor perception of the products is located in the nasal passages. Various techniques are used to evaluate odors. In addition to the instrumental techniques using gas chromatographs and mass detectors, manual techniques involve the knowledge of how recipients perceive odors. The taste is less dependent on the intensity, the odor is a function of the interaction with the olfactory receptors and this may vary in intensity (concentration), temperature (more volatile) and exposure time and in some cases the presence of additives that increase the receptor sensitivity (glutamate, inosinate, guanylate, etc.).

The panelist test for determining an odor, may cause the air flow through its nose up or down, ie not only sucking smell but also through the oral cavity can receive either odors volatile droplets or transported to the olfactory receptors. It should be noted that this form of smell - widely used by wine tasters and drinks in general homogenizes the temperature and humid air to improve the accuracy of the test.

COLOR Organoleptic properties is the most easily be standardized assessment.

There are well-defined color scales for comparing the color of liquid and solid solutions, and specialized spectrophotometers in determining the color.

However it must describe the color of products as there are nuances that only the human eye is capable of. Both liquids and solids may present interference color perception: transparency, opalescence in liquids, particle size, brightness, opacity solids.

TEXTURE

The powder solids texture and appearance in liquids together serve to describe various physical properties. The texture of the solids is influenced by the particle size, the hygroscopicity of the product, grinding, plasticity, etc.. In liquids the "look" varies mainly according to their rheological properties and homogeneity....