Key aspects of sensory analysis in the food industry

Providing the population with high-quality food requires constant work on studying and improving quality control methods for both raw materials and finished products, among which the method of sensory analysis occupies a leading place. The aim of the work was to expand the information field and increase the level of scientific awareness in the food industry, in particular the issue of applying sensory analysis of food products. The potential for the development of food technologies is constantly expanding and provides new opportunities in the industry, which requires quality control of manufactured products. Sensory analysis is an accessible, simple, but effective method of modern research, the results of which can be objectively reproduced and statistically processed, which in turn allows for prompt and targeted influence on all stages of food production. This is a necessary tool for the food industry, an important element of product quality control, an integral part of the work of a exploratory, theoretical and experimental nature, in the development of new and innovative products. In modern food technology, sensory analysis reveals differences in or-ganoleptic properties in products, describes qualitatively and quantitatively the organoleptic properties of food products for product quality control, evaluates the organoleptic properties of food products, the absence of defects and compliance with standards, and also studies the relationship between the chemical and physical composition and organoleptic properties of food products. When conducting this type of analysis, the professional knowledge and qualify-cations of an expert taster who owns modern methods of organoleptic testing of food products are of great importance. The methodology for conducting organoleptic analysis of products is mandatory and the only one for use directly at food enterprises, including the quality control service, for specialists in food laboratories that carry out quality control of food products, as well as for other organizations, including territorial bodies of the State Standard, the State Sanitary and Epidemiological Supervision and law enforcement agencies. Therefore, the use of sensory analysis in food tech-nology is a very powerful tool that, by focusing on the senses of the consumer, has a chance to “captivate” the con-sumer, which in turn can ensure increased competitiveness in market conditions.