Taste sensations: the role of sensory analysis in controlling the quality of food products
| Autor: | Stanislav Lopatin, Alexander N. Sharonov, Valery V. Tyts, Mikhail V. Zharikov |
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| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Pharmacy Formulas. |
| ISSN: | 2713-1602 2713-153X |
| DOI: | 10.17816/phf321836 |
| Popis: | The aim of the study was to investigate the factors that affect a person's subjective perception of food safety. Normative legal acts and documents regulating society as a whole and food products in particular were used during the study. It was proven that preserving and enhancing the specific sensory properties of a food product by changing its chemical composition using falsification methods, cheaper and less nutritious components, is a dangerous direction in the development of food technologies and the evolution of the food system. This approach can lead to a dissonance between the perception of the product as "tasty" and its nutritional value, which determines its health-preserving effect. The objective assessment of food safety is currently ensured (or should be ensured) by instrumental methods of quality control of food products, which are used in a system that includes both internal (production) control and external (state veterinary and state sanitary and epidemiological) supervision. |
| Databáze: | OpenAIRE |
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