Year: 2025
Type: article
Abstract: To evaluate product quality using sensory analysis, the exact choice of the nomenclature of indicators with appropriate descriptors is of great importance in ensuring the objectivity of the results. The feasibility and appropriate reliability of sensory analysis using the descriptor-profile method or other combined methods in technological and technical tasks of the food industry does not need to be proven. The article presents the results of the identification and determination of the nomenclature of descriptors for the sensory profile of ice cream plombir, taking into account the already established unified organoleptic indicators of ice cream. The identification and determination of the nomenclature of descriptors for creating a sensory spectrum was carried out using a multilateral approach in accordance with the algorithm of the international standard ISO 11035:2005 “Sensory analysis – Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach” and organoleptic methods. During the determination of the nomenclature of descriptors for the sensory profile of plombir ice cream, product samples from three manufacturers were selected with different milk fat content, which was equal to 12 %, 15 %, 17 %, as well as certain differences in the component composition, which gave the ice cream samples differences in taste properties, and for the identification of descriptors, an expanded spectrum of sensory perception of plombir ice cream was obtained. The determined nomenclature consisted of 23 descriptors that describe in detail the specific functional and organoleptic characteristics of ice cream sundae, which makes it possible to obtain relevant assessments with regard to this type of ice cream. The applied multivariate analysis of descriptors of the sensorial profile of plombir ice cream made it possible to assess the relative importance and contribution of each descriptor, as well as the possibility of choosing a set of the most important indicators for evaluation.
Authors: N. Ya. Susol, I. M. Slyvka, M. M. Akymyshyn
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4412112789