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Evaluating Taste Objectively? Cases of Utilizing Sensory Evaluation of the Korea National Food Cluster

Evaluating Taste Objectively?

Cases of Utilizing Sensory Evaluation

of the Korea National Food Cluster

 

1

 

All employees of the Korea National Food Cluster participated in sensory evaluation to develop recipes for the campaign to reduce sugar in meal service for office workers. It is said all the families of the cluster participating in the sensory evaluation were busy, trying the menu for meal services. Then what is sensory evaluation and how is it conducted? Let’s learn more about sensory evaluation that the Food Quality and Safe Center of the Korea National Food Cluster proudly introduces.

 

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▲Sensory Evaluation Room (Left), Kitchen (Right)

 

The Food Quality and Safety Center of the cluster is providing analysis services for preferential quality including taste and scent for development of high value added products. Among these services, sensory evaluation means providing indicators for consumer preference and product quality for product development, quality improvement and cost saving, through evaluation using human senses.

Sensory evaluation is conducted as experts and consumers directly taste and smell food to evaluate the taste, scent and texture subjectively. Sensory evaluation is generally followed by scientific analysis using machines for technical evaluation.

Based on sensory evaluation and scientific analysis, we can detect issues and identify areas of improvement. Based on the results, taste, scent and texture are readjusted and tested again in additional sensory evaluation and scientific analysis to check again for areas for further improvement. In other words, sensory evaluation is utilizing consumers’ individual evaluation to improve taste and quality of food, in an effort to develop food in the best quality to satisfy diverse preference of consumers.

 

3

 

Employees of the Korea National Food Cluster gathered together in the Sensory Evaluation Room of the Food Quality and Safety Center. In sensory evaluation, to help participants focus more on their senses, they sit in a space, separated by partitions and feel and analyze taste, scent and texture they usually do not recognize in daily life. Employees of the Korea National Food Cluster had time to review items of evaluation before they taste and smell the food.

 

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After that, food to evaluate was distributed to employees in each partition. You can open and close the partition to efficiently distribute food and also secure private space for participants

 

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Employees took times to taste and smell each food carefully. Elasticity and chewing texture, as well as taste and scent of food are major categories of evaluation

 

6

 

Participants continued evaluation, writing down how it felt to them when they tasted and smelled the food, while reading the questionnaire. Most of all, they focused to taste and analyze carefully, with commitment to improving and enhancing quality of meal services.

 

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The sensory evaluation is meaningful as employees of the Korea National Food Cluster, only one food cluster in Korea, participated in the evaluation. It was a valuable opportunity to evaluate and analyze from the viewpoint of consumers and the food consumers really want. The Korea National Food Cluster will continue to do its best to produce the best food in quality to satisfy diverse consumer preferences.

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