Sensory Evaluation by Experts and Consumers: Comparative Analysis

The research compared expert (State Standard GOST 33630-2015) and consumer (hedonic scale) methods of sensory evaluation of semi-hard cheese. The results had a correlation coefficient of r=0.89. However, the expert assessment had a narrower dispersion, which makes it more reliable for quality control and technological check-ups. Despite the large variability, consumer assessment remains an integral tool for studying market preferences because it reflects the subjective priorities of the target audience, which makes it possible to adapt the product to market demands. The article describes the most effective methods for various types of sensory evaluations. The sensory profile of semi-hard cheese can be improved by using target descriptor panels.