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Análisis sensorial de alimentos

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Análisis sensorial de alimentos

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About this activity

Conceptos clave en cata de sabores

Created by

Laura Andrea Sanchez Garcia
Laura Andrea Sanchez Garcia
Colombia

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Análisis sensorial de alimentos
 

Análisis sensorial de alimentosOnline version

Conceptos clave en cata de sabores

by Laura Andrea Sanchez Garcia
1

Las evaluaciones sensoriales no requieren entrenamiento previo.

2

En cata se describen atributos como dulce, ácido, amargo y salado.

3

Los panelistas no deben limpiar la boca entre pruebas.

4

El análisis sensorial evalúa sabor, aroma, textura, apariencia y persistencia en boca.

5

Se evalúan únicamente muestras perecederas.

6

En análisis sensorial solo se evalúa el sabor, sin considerar aroma ni textura.

7

Las evaluaciones sensoriales pueden incluir escalas de intensidad y preferencia.

8

La temperatura de servicio puede influir en la percepción sensorial de un alimento.

9

El color de la muestra no influye en la percepción sensorial.

10

Un panel de cata suele estar compuesto por evaluadores entrenados.

 
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