SIX CONCEPTUAL ISSUES IN THE STUDY OF SENSORY PERCEPTION
The article formulates and discusses conceptual factors that play a decisive role in developing the strategy and tactics of the organoleptic perception studies. In the authors opinion, such factors are: a fundamental difference in the determining criteria for the expert evaluation and for the consumer one; not considering the topics connected with a psychophysical aspect of the problem; clarity and accuracy of the terminology used; presentation of the nutritional value of the product in three forms: formal, actual, real; concretization of local problems within the framework of internal and external task of organoleptic perception; the possibility of carrying out organoleptic perception studies that involve varying the organoleptic characteristics of the product, without taking into account the requirements of age-related representativeness, followed by a spot-check of the generalized research results involving researchers whose age corresponds to the age group of the social group for which research has been inspired. As objects of perception are considered food products in General and, specifically, a food product with a declared nutritional value, safety and organoleptic and intended for consumption. The concepts of consumer and expert evaluation of the product, for the characteristics of organoleptic perception. Particular attention is paid to the issues of terminology, as necessary in the evaluation of the food product.