Sensorial evaluation of AOC food products: an empirical approach situated within a professional environment
No hay miniatura disponible
Fecha
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
Descripción
Sensorial characterisation is extremely valuable for products benefiting from "AOC" status. However, the methods
generally used for officially guaranteed food products are poorly adapted to "AOC" products. This is because
products belonging to the same "AOC" are inevitably highly variable. The characterisation of these products cannot
therefore be limited to a single sensorial profile but rather requires the construction of several different profiles. This
does not in anyway question the validity of the "AOC" designation. Paradoxically, the small volume produced of many
AOC products prevents the construction of these sensory profiles for economic reasons.
In this article, the authors describe how the current empirical approach works, using the example of cheese products.
This approach is based on a simple sensorial method involving the professional sector. The authors also consider
how this approach may be validated and improved.