Sensory Analysis

To achieve the goal of providing students with skills related to the practice of Sensory Analysis, most classes are held in the sensory analysis laboratory and students participate in the preparation of samples, organization of test sessions and analysis of results.

Explain the physicochemical and psychophysiological bases underlying sensory analysis, plan and execute sensory analysis tests, analyze and report the results in the form of a report.

An expository methodology is used, complemented by practical demonstrations, experiments by students and by the realization of class work in the sensory analysis laboratory.

The expository methodology allows the transmission of new information to the students and is used in addition to practical work that allows the student to experiment and perform sensory tests, thus contributing to a better assimilation and understanding of the contents exposed.

Module I. Physicochemical and psychophysiological bases of sensory analysis

1.1 Characterization of the sense of sight and approach to color in food – responsible chemical compounds and color evaluation systems;

1.2. Characterization of the sense of taste (taste) and approach to the chemical constituents in foods responsible for their taste;

1.3. Characterization of the sense of smell and approach to the chemical constituents in foods responsible for their aroma and flavor. Introduction to the most recent techniques for the evaluation of volatile compounds, namely gas chromatography-olfactometry and the electronic nose;

1.4. Definition of texture in food and description of the main texture attributes.

Module II. Sensory evaluation

2.1. Conditions for carrying out sensory evaluation;

2.2. Affective, discriminative and descriptive evidence;

2.3 Statistical evaluation of the results of sensory tests.

NAO