GIFSQ — Global Institute for Food Safety & Quality Principle The time-temperature-tolerance (TTT) concept treats frozen-food deterioration as a function of storage temperature and time. Panels measure the “stable period” — the span during which quality stays unchanged — at several storage temperatures, objective tests run alongside the subjective scores, and the plotted results feed […]

GIFSQ — Global Institute for Food Safety & Quality Principle A standardised cooking procedure is used for the purposes of analysis and assessing the organoleptic quality characteristics of quick frozen vegetables; it is generally applicable to all quick frozen vegetables. Because of variety, maturity, piece size, pretreatments and the freezing process, cooking time is reduced […]

GIFSQ — Global Institute for Food Safety & Quality Principle A specially trained panel expresses the sample characteristics in common terms, and the intensity of each characteristic is expressed on an agreed scale. The panel performs a detailed qualitative and quantitative analysis of the food. This descriptive method is used in new product development, product […]

GIFSQ — Global Institute for Food Safety & Quality Principle Dilution tests establish the smallest amount of an unknown material, developed as a substitute for a standard product, that can be detected when it is mixed with the standard product — e.g., margarine in butter, dried whole milk in fresh milk, or synthetic orange flavour […]

GIFSQ — Global Institute for Food Safety & Quality Principle Sensitivity tests measure the ability of an individual to smell, taste or feel specific characteristics in foods, beverages or pure substances. They are used frequently for selecting panelists for evaluation work in product research and development, and for establishing the intensity of sensory response to […]

GIFSQ — Global Institute for Food Safety & Quality Principle Specific characteristics of a product are rated separately on a defined rating scale that is weighted so that the most important characteristics account for a large part of the total score. The scores are compounded for each panelist to arrive at a composite score. The […]

GIFSQ — Global Institute for Food Safety & Quality Principle One or more samples are presented to each panelist in random order or according to a statistical design, and the panelist evaluates each sample on a specific scale for a particular characteristic, indicating the rating of the sample. The panelists are trained to follow the […]

GIFSQ — Global Institute for Food Safety & Quality Principle Hedonic rating measures pleasurable or unpleasurable experiences — the consumer acceptability of food products. From one to four samples are served to the panelist at one session (a larger number, 5–10, only if the samples are mild-flavoured or are rated for colour or texture only). […]

GIFSQ — Global Institute for Food Safety & Quality Principle More than one test variable is evaluated per session, with reduced reliability compared with the two-sample test. Each panelist is served 3–6 samples depending on the number of test variables. One sample is a known standard; the panelist compares each coded sample with the known […]

GIFSQ — Global Institute for Food Safety & Quality Principle A variation of the paired comparison test that measures the amount of difference between a test sample and a standard. Each taster is served four pairs of samples; each pair consists of an identified reference and a coded test sample. In two pairs the test […]

GIFSQ — Global Institute for Food Safety & Quality Principle One sample at a time is presented to each panelist, who indicates the presence or absence and/or the intensity of a particular quality characteristic. The test is used for foods that have an after-taste or flavour carry-over which precludes testing a second sample at the […]

GIFSQ — Global Institute for Food Safety & Quality Principle Several samples are compared on the basis of a single characteristic, and each panelist places all the samples in numerical order according to the intensity of that characteristic (laboratory analysis) or according to preference (consumer analysis). A control need not be identified. The ranking method […]

GIFSQ — Global Institute for Food Safety & Quality Principle Three samples — two identical and one different — are presented simultaneously, all as unknowns, and the judge must identify the odd sample. The panelist must give an answer in every case, even when only guessing, so the chance probability is one-third. The test is […]

GIFSQ — Global Institute for Food Safety & Quality Principle Three samples — two identical and one different — are used to determine whether a perceptible difference exists between two products. The panelist first receives one of the identical pair as a known reference sample (R), then the other two samples successively in random order, […]

GIFSQ — Global Institute for Food Safety & Quality Principle Whether a lacquer taints food is tested with water or with citrus cordials and fruit or vegetable juices. Packed lacquered cans — or test panels in Kilner jars — go into storage, then come out for a flavour check. Apparatus required Kilner jars; autoclave; lacquered […]