THE USE OF THE METHODS OF FLAVOR ASSESSMENT IN THE SENSORY ANALYSIS OF FOODSTUFFS
The paper analyzes methods for description and assessment of the taste and aroma characteristics used in the domestic practice and abroad. The state of the question of differentiated investigations of product taste and odors in Russia is studied. The advantages and drawbacks of different approaches to flavor analysis are shown. Based on the presented data, the most promising methods for assessment of all aspects of olfactory and taste sensations are proposed.