rozmæoons
157
4.4. Stability of organolépcal…properæ……
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Besides texture especially general apîpearance, colour, taste and Èaroma are important
quality factors 7,
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Colour can be judged-not Only bySeiis0ry analysis but alsb;be:dëtërmmed bya Comparison
With colour charts, or even
with
èspectrophotometers 4.
As far as often a Correlation
and its maturity
exists, the
1s used
accOrdihg to the stage of
maturity (peas, leinohs, oranges,
'
,.:
Flavour is determined only
there is
method,
which would alloW to replaèe
Butthere
to make the
assessment of aŸout
the
as
:Éî*one uses the triangle
tests, in which two
identibal and the third is Îdi”erent so that changes can be
better
also comparison samples are
stored at very loW temperatures (in the
range of —— 50 to
80 °C) So that the initial quality is prïeserved iii,.the best possible way
for taste panel detèrnnati01is
comparison fæèæ;
_
Scoring systems are usually
applied for assessment of avour. Some examples shoWing' the change of the avour
during storage at different temperatures are shown in Figure 8 (cod), Figure 9 (pork),
'
Figure 10 (green beans)
The ”changes of avour for different
products at — 133“ °C areshowanigurel2 ,
"
The changes of
always beenin the past judged by
smelling the product
graphical analysis is possible and therefore it is sure that we Will have in the future
ments of this kind, describing objeétively the
changes of frozen foods during storage.
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