Food (sensory indicators) testing

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The advantages of sensory inspection of food quality

As an effective method for inspecting food quality, sensory inspection can be summarized into the following three major advantages:

(1) Through comprehensive inspection of food sensory properties, it can timely and accurately detect any abnormalities in food quality, facilitate early detection and timely handling of problems, and avoid damage to human health and life safety

(2) The method is intuitive and simple, without the need for any instruments, equipment, specialized and fixed inspection sites, or professional personnel

(3) Sensory testing methods can often detect trace changes in food quality specific contamination that cannot be detected by other testing methods

2. Basic Methods for Sensory Inspection of Food Quality

The basic methods for sensory inspection of food quality rely on visual, olfactory, taste, tactile, and auditory senses to identify the appearance, color, odor, taste, and hardness (consistency) of food.

. Regardless of the sensory quality evaluation of any food, the above methods are always indispensable and often conducted before physical, chemical, and microbiological testing methods

III. Precautions for sensory inspection methods of food quality

(1) Precautions for visual inspection methods

This is an important sensory means to judge food quality.

. The appearance and color of food are of great significance for evaluating its freshness, whether there are any adverse changes in the food, and the maturity of vegetables and fruits. Visual inspection should be conducted under scattered light during the day to avoid the illusion of light fading. During inspection, attention should be paid to the overall appearance, size, shape, integrity of the block shape, cleanliness, surface glossiness, and shades of color. When inspecting liquid food, it should be injected into colorless glassware and observed through light. The bottle can also be turned upside down to observe whether there are any inclusions sinking or flocculent substances suspended in it

(2) Precautions for olfactory testing methods

The human olfactory organs are quite sensitive, and even instrument analysis methods may not detect very slight changes, but olfactory testing can detect them.

. When food undergoes slight spoilage, different odors are produced. If the walnuts of walnuts spoil, they will have a sour taste and a hala flavor, while if watermelons spoil, they will have a sour taste. The odor of food is formed by volatile substances, so slight heating is often necessary for olfactory testing. However, it is best to perform at room temperature of 15-25 ℃, as the volatile substances in food often increase or decrease with temperature. When inspecting food, liquid food can be rubbed onto a clean palm to increase the volatilization of the odor. When identifying large pieces of food such as animal meat, a sharp knife can be slightly heated and inserted into the deep part, and immediately sniffed after being pulled out

The order of food odor inspection should be to first identify those with weak odors, and then to inspect those with strong odors to avoid affecting the sensitivity of the olfactory sense. Smoking is prohibited before testing

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

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6. If urgent or priority processing is required

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