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
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