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Sensory Analysis

last modified Nov 06, 2012 09:31 AM
Ibimet has a sensory analysis laboratory structured according to ISO 8589:1990 and provided with 14 individual tasting booths where sensory tests are conducted by trained panelists to evaluate different products, both agrofood products (extra virgin olive oil, fresh fruit, dried fruit, vegetables, bread and bakery products, cereal-legume products, fish products, cold cuts) and no-food products (flock wool, animal fibre fabrics, natural fibre fabrics such as hemp, flax, nettle, non-woven fabrics).
Sensory Analysis

Panel test

Sensory evaluation has been defined as “a scientific discipline used to evoke, measure, analyze and interpret reactions to those characteristics of foods and materials as they are perceveid by the senses of sight, smell, taste, touch and hearing” (Stone & Sidel, 1993).

Sensory analysis aims at identifying and objectively describing the product sensory properties by the use of an appropriately trained team (panel) in order to predict the consumer acceptability and evaluate the "sustainability" of the production decisions as well as the product quality communication.

Activities

Ibimet has a sensory analysis laboratory structured according to ISO 8589:1990 and provided with 14 individual tasting booths where sensory tests are conducted by trained panelists to evaluate different products, both agrofood products (extra virgin olive oil, fresh fruit, dried fruit, vegetables, bread and bakery products, cereal-legume products, fish products, cold cuts) and no-food products (flock wool, animal fibre fabrics, natural fibre fabrics such as hemp, flax, nettle, non-woven fabrics).

Ibimet is implementing in its Sensory Analysis Laboratory the Fizz Software (by Biosystemes) for the data acquisition and management.

 

Numerous activities are related to the product quality:

  • discrimination and descriptive tests;

  • panelist training;

  • panel tests correlated with instrumental measurements.

  • taint tests for fruit and vegetables;

  • focus group;

  • fabric sensory tests.

 

Some Publication

  1. Bacci L., Camilli F., Drago M.S., Magli M., Vagnoni E., Mauro A. and Predieri S.. Sensory evaluation and instrumental measurements to determine tactile properties of wool fabrics". Textile Research Journal. In press.
  2. Predieri S., Gatti E., Magli M., Bertazza G., Drago S. and Raschi A.. Traditional chestnut cultivar quality assessment as a tool for food-tourism development in Tuscany Apennine mountain area. Journal of Food Science and Engineering. In press.
  3. Gatti E., Di Virgilio N., Magli M. and Predieri S. (2011). Integrating sensory analysis and hedonic evaluation for apple quality assessment. Journal of Food Quality, (34) 126-132.
  4. Breeding for Fruit Quality. Matthew A. Jenks & Penelope Bebeli. Ed. John Wiley & Sons, 2011. (Tra gli autori Predieri Stefano, coordinatore del portale GSQ, che insieme a Rodrigo Infante e Pedro Martínez-Gómez, ha contribuito alla realizzazione di questa review sulla qualità della frutta, nello specifico del capitolo 9 "Breeding for Fruit Quality in Prunus").
  5. Breeding for Fruit Quality. Matthew A. Jenks & Penelope Bebeli. Ed. John Wiley & Sons, 2011. (Predieri Stefano, Infante Rodrigo and Martínez-Gómez Pedro. Chapter 9: "Breeding for Fruit Quality in Prunus").
  6. Predieri S., Gatti E. (2009). Effects of cold storage and shelf life on sensory quality and consumer acceptance of ‘Abate Fetel’ pear. Postharvest biology and Technology, 51:342-348.

 

For more information about our activities visit http://www.gustosalutequalita.it/en website.