Sensory analysis is used to determine the organoleptic characteristics of food products through the use of all five human senses (sight, hearing, touch, smell and taste).
Two types of tests are used:
- Analytical, carried out by experts/trained tasters;
- Affective, mainly out mainly by consumers.
Product evaluation is divided into three stages:
- Selection of descriptors;
- Panel calibration;
- Estimation of the intensity of the descriptors.
For cheese, rind and paste are evaluated.
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