Sensory quality involves all attributes perceived through the human senses. The subjective character of the assessors taking part in the evaluation might influence sensory testing data. However, several techniques are known which reduce bias to an acceptable level. Information Technology (IT) is a great help in designing and performing sensory tests in accordance to the relevant ISO standards. Our laboratory has developed a VBA software supporting sensory profile analysis of food products. Mainly the dissolved materials determine the sensory properties of mineral waters. Our study was carried out to determine whether non-expert assessors (consumers) could differentiate between different types of mineral water. In the group there were still (non-carbonated) bottled water samples are: Mohai Ágnes, Veritas, Óbudai Gyémánt, Balfi, Fonyódi and tap water.
|Number of pages||10|
|Publication status||Published - 2008|
ASJC Scopus subject areas
- Food Science