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Topicality.Today, the restaurant technology product evaluation samples occurs organoleptic characteristics, in determining the average score calculation and subsequent tasting sheet. Important aspects of such evaluation are the collection, validation and comparison of the test specimens by organoleptic parameters. Purpose and methods.The purpose of the articleis to create a mathematical model for the determination of rational recipe compositions based on water-alcohol infusions of vegetable raw materials for the technology of restaurant products.The task of the researchwas to substantiate the method of ranks with the use of sensory evaluation of samples of water-alcohol infusions in the restaurant products technology. Results.One aspect of the research is to compare samples with controls and with each other. For the effective evaluation of organoleptic indicators for the quality of infusions used the method of determining the quality criterion by profile, which covers a large number of indicators and is sensitive to changes in each of the descriptors used. The results were checked by the method of calculation of the complex quality criterion. Conclusions and discussions.When calculating the priority of samples, it is possible to use both the calculation of the complex quality criterion and the calculation of the quality criterion according to profiles that give identical results. The scientific novelty of the results obtained is to improve the use of the results of organoleptic evaluation of samples based on descriptors. The practical significance of the obtained results is manifested in the implementation of them in the work of competition commissions in the evaluation of the developed products relative to the possibility of determining the priority of samples. |
