Food sensory evaluation and testing

BAIJIAN - a professional third-party testing and inspection platform that provides relevant testing and inspection services such as sensory evaluation

Detection method:

1. Visual identification method

The appearance and color of food are of great significance for evaluating the freshness of food, whether there are adverse changes in the food, and the maturity of vegetables and fruits.

. Visual identification should be carried out under scattered light during the day to avoid the illusion of light fading. When identifying, attention should be paid to the overall appearance, size, shape, completeness of blocks, cleanliness, surface gloss, and color shades. When identifying liquid food, it should be injected into colorless plastic or glassware and observed through light; You can also turn the bottle upside down and observe if there are any inclusions sinking or flocculent particles suspended in it. This is one of the important methods for judging food quality

2. Olfactory discrimination method

The human olfactory organs are quite sensitive, and even slight changes that cannot be detected by instrument analysis methods can be detected by olfactory discrimination.

. When food undergoes slight spoilage, different odors are produced. If watermelon spoils, it will have a sour taste, and if peanut kernels spoil, they will produce a hala taste. The odor of food is formed by volatile substances, so slight heating is required for olfactory identification. However, it is best to perform at room temperature of 15-25 ℃, as the volatile substances in food odor often increase or decrease with the increase of temperature. The identification of food odors should be done first with light and then with strong, in order to avoid affecting the sensitivity of the sense of smell. It should be noted that smoking is prohibited before identification

3. Taste discrimination method

The taste in sensory discrimination is a very important part in distinguishing the quality of food.

. The taste organ can not only taste the taste of food, but also be sensitive to even slight changes in the food. The sensitivity of taste is related to the temperature of food. When identifying the taste of food, it is best to keep the food at 20-45 ℃ to avoid temperature changes that may enhance or reduce the stimulation of taste organs. When evaluating the taste perception of several different flavors of food, they should be identified in the order of pungency from weak to strong

4. Tactile differentiation method

Function of testing report:

1. Project bidding: Issue authoritative third-party CMA/CNAS qualification report

2. Online e-commerce platform entry: Quality inspection report recognized by major e-commerce platforms

3. Used as a sales report: issuing legally effective testing reports to make consumers more confident

4. Papers and research: Provide professional personalized testing needs

5. Judicial services: providing scientific, fair, and accurate testing data

6. Industrial problem diagnosis: Verify the troubleshooting and correction of industrial production problems

BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

Our Competitive Edge:

1. The testing industry is fully covered, meeting different testing needs

2. Fully cover the laboratory and allocate localized testing nearby

3. Engineers provide one-on-one services to make testing more accurate

4. Free initial testing, with no testing fees charged

5. Self service order delivery for free on-site sampling

6. Short cycle, low cost, and attentive service

7. Possess authoritative qualifications such as CMA, CNAS, CAL, etc

8. The testing report is authoritative and effective, and is generally used in China