Органолептичен анализ.

3.1. Органолептичен анализ – качествена характеристика на готовата кулинарна продукция. Извършва се с помощта на сетивните органи на човека при изпълняване на строго определени методи и спазване на конкретни техники за определяне. В резултат на органолептичния анализ се получава количествена оценка за потребителското качество на кулинарното изделие.

3.2. Показатели за качество – субективни – външен вид, цвят, мирис, консистенция, вкус. За да са точни – от квалифицирани дегустатори- специални тестове за проверка на сензорните им качества.

3.3. Определяне на сензорната чувствителност.
– способност за установяване на най – малката разлика в интензивността на отделните разтвори.
– способност за установяване сетивата на обонянието.
– способност за разпознаване на четирите вида вкус.
– вкусова чувствителност- СЪЩЕСТВУВАТ 4 ВКУСА – сладко, солено, горчиво и кисело. Човек може да усети хиляди вкусове, но всички те са комбинация от основните
● сладко – първият вкус, който възприемаме. Това става с върха на езика. Той е с най-малка трайност.
● кисело- възприема се в основата и страничните части на езика. Произвежда се от водородни йони.
● солено- възприема се в средата на езика.Дължи се на натриеви йони.
● горчиво- усеща се в задната част на езика. Вкусът се дължи на азотни и алкалоидни молекули, характерни за лекарства, отровни растения и токсични субстанции.

3.4. Дегустация на ястия
3.4.1. Скала при оценяването
● външен вид – комплексен показател , включва формата (овална, паралепипед, триъгълна, сфетична и др ), размерите, компонентите, дизайна, украсата.
● цвят – свойствен и конкретен
● консистенсия – включва агрегатното състояние , степента на еднородност, механичните и физични свойства, сочност,
● аромат – характерен без странични миризми, изразен 7 вида аромат – етерен, камфорен, мускатен, аромат на цветя, ментов, аромат на гнило, пикантен аромат.
● вкус – качество и количество

3.4.2. Последователност при дегустиране
– запознаване с методиката на оценяване, наименованието, рецептите
– масата и температурата
– зрително –външен вид и цвят
– аромат и консистенция
– вкус – хапката 10 сек в устата
– попълване на дегустационата карта

3.4.3. Класификация на меодите на органолептичен анализ
● потребителски анализ степен на желаност оценка
● аналитичен метод

3.4.4. Правила за лична хигиена на дегустатора
– след всяка дегустация устата се изплаква с вода
– първо се дегустират ястия с най-лекия вкус и мирис
– членовете не се консултират помежду си
– дегустиват се максимум 5 ястия


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