MAI

Module for analysis the dynamic attributes of flavour (taste and aroma), texture and color.
Description:
Module for analysis the dynamic attributes of flavour (taste and aroma), texture and color.

Keywords:
products, model systems, texture, texture profile

Field of Science:
Technologies for sustainable development and energy
Technical specification:
The data of sensory analysis and consumer research are gathered directly from each booth by internet or by filling paper answer forms, data are keeped and analysed in the main server by applying different statistical methods. Test reports are concluded in the final stage.
Usage area:
The integrated evaluation of the food matrixes dynamic attributes of the flavour , texture and color, which involves the planning of experiment, test methods database, simulation of the test session, integrated statistical analysis of the data, integrated databases of the panelists and consumers.
Request form