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Testing of sensory abilities of assessors - studying of taste sensitivity

By Eliška Chytilová

Abstract

The aim of this diploma thesis is to study the sensitivity of one of the five human senses - taste. It deals with anatomy of taste sense, taste perception and it also describes which kinds of taste we are able to identify. Sensory analysis is focused on human senses and their practical use. Consequently, the requirements for sensory assessors, requirements for sensory laboratory, methods used in sensory analysis and summary of legislation in this area are described in this thesis. In order to perform qualified sensory assessment, the laboratory needs accreditation. On this account the requirements of Czech accreditation institute are mentioned here. Methods suitable for studying of taste sensitivity of sensory assessors are chosen and validated in experimental part. Standard operating procedures are elaborated for these chosen methods

Topics: taste; sensory analysis; senzorická analýza; chuť; assessor; posuzovatel
Publisher: Vysoké učení technické v Brně. Fakulta chemická
Year: 2009
OAI identifier: oai:invenio.nusl.cz:216516
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