Sensorial description of PANMIEl as a nutritional complement
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Abstract
Sensory analysis has been defined as a scientific discipline used to measure, analyze and interpret the reactions perceived by the senses of people towards certain characteristics of a food such as its taste, smell, color and texture, so the result of this complex of sensations captured and interpreted, are used to measure the quality of food.
The use of a correct vocabulary for the sensory description of a food is a useful tool to regulate the control of its quality and favor commercial activities. That is why the present work was aimed at describing the sensory attributes of the PANMIEL apicultural nutritional supplement through a commission of judges of the Center. From the evaluations carried out, 24 descriptive attributes were obtained, being necessary to simplify the list until leaving the terms that best describe the product. To this end, a selection of descriptive terms was made using the method referred to in ISO-11035: 2008, which is based on the reduction of inadequate terms, followed by the evaluation of the intensity of the attributes, calculation of the geometric mean and variance analysis. Of the generated words, 16 were selected to describe the product.
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