APPLICATION OF METHODS OF THE TASTING ANALYSIS DURING CREATION OF NEW FOODSTUFF
The article considers the possibility of using the methods of tasting analysis in the creation of new food products with specified consumer properties. The criteria and a test group, capable of conducting organoleptic evaluation of the formation of the requirements for the new product are reflected. The connection of expert methods of tasting analysis and methods of consumer evaluation in the development and formation of the quality of new products is present in the article. The stages of the selection of descriptors for establishing sensory profile of the product, based on collaboration "expert testers" and "test-consumer". On the basis of the obtained image of the product, the degree of importance of consumer preferences is determined, the development and optimization of new product formulations to the level of desirability by the consumer is carried out. On the basis of the sensory profile of the product (product image) obtained by "test experts" and "selected testers" the degree of importance of consumer preferences is determined. Is the development of formulation options of the product in accordance with a sensory profile, in accordance with which can be created of the possible formulations. Based on the solution of a number of issues, such as: what characteristics of the product determine the level of desirability for the consumer; what organoleptic qualities are most important for the consumer; how the product differs from the competitive, etc. it is necessary to conduct the final consumer tasting and comparative hall-test, the peculiarity of which is the evaluation of consumer properties of competitors of analogues and new products in order to compare and choose the best. A group of" consumer testers» is offered to taste samples and rank them according to the level of desirability. As a result, the new product formulation is optimized to the level of desirability by the consumer and is used for implementation and testing in the market.The joint application of expert methods of tasting analysis and tasting methods of consumer evaluation allows you to create a popular, high-quality and competitive food product with high consumer properties.