Jump to content

  • Quick Navigation
Photo

Evaluating sensoric properties of UHT juice consistently

Share this

  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic
- - - - -

S4ndr4

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
0
Neutral

Posted 24 October 2011 - 04:34 AM

Dear all
I am working with UHT juices, and wondering how we evaluate the sensoric (colour, taste, aroma) of materials and finished good
We use fruit concentrates, and no colour addition, so the colour of product pretty much depends on the raw mats, and we do often get variation in raw mats
We dont have colourimeter, and wonder how we can evaluate the consistency of the raw mats and juices. So far we rely on the analist' perception on what is usual or not. But it's hard if we only evaluate a few batches on one month, I mean people do forget what the usual colour, taste, aroma is
Maybe anyone has similar experience to this?

Cheers
Sandra



Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,849 posts
  • 1365 thanks
895
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 08 November 2011 - 09:51 PM

Dear all
I am working with UHT juices, and wondering how we evaluate the sensoric (colour, taste, aroma) of materials and finished good
We use fruit concentrates, and no colour addition, so the colour of product pretty much depends on the raw mats, and we do often get variation in raw mats
We dont have colourimeter, and wonder how we can evaluate the consistency of the raw mats and juices. So far we rely on the analist' perception on what is usual or not. But it's hard if we only evaluate a few batches on one month, I mean people do forget what the usual colour, taste, aroma is
Maybe anyone has similar experience to this?

Cheers
Sandra

Hi Sandra, Well you need to take the subjectivity out of your quality control by making some relevant standards and references that you can compare against. Colour should be possible to measure, taste surely depends on the balance and quality of ingredients as does aroma and there will be attributes you can measure there. What do your suppliers measure? Maybe seek advice from trade associations, laboratories?

Regards,
Simon

Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html




Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users